Monday, August 31, 2009

Toasted Almonds

Toast whole almonds in a cast iron skillet at 250 degrees for 45-50 minutes. We buy them in a 25 pound box, wholesale at JAR Baker's Supply in Lincoln RI. We store the raw almonds in the freezer. Try toasting them with a splash of tamari too!

Delicious One Pot Meal

Saute onions and celery and garlic in olive oil. Then add two cans of diced tomatoes and three boneless chicken breasts, and fresh basil if you have it, add 1-2 quarts of stock or water and 1-2 cups of uncooked brown rice. Pressure cook on medium heat for twenty or thirty minutes. You can also bake this in a dutch oven at 350 or stew slowly in an electric crock pot or simmer on the stove top but it will take a bit longer than the pressure cooker. Enjoy!

Thursday, August 13, 2009


Soak a one-pound bag of chicpeas (garbanzos) overnight. Rinse them and cook them fully immersed in water, in a pressure cooker with a few dollops of olive oil, for 20 minutes. The oil is essential to keep the bean foam from clogging the vent pipe of the pressure cooker. You can also cook the chic peas on the stovetop or crockpot or bake them in a dutch oven, 45 minutes to an hour. Please don't add salt until they are cooked or they will never become tender!

After they are cooled, drain most of the liquid (save it in case you need more liquid later). Use a food processor or blender and pour in a whole can (15 oz) of Joyva sesame tahini. Blend it for a few seconds until smooth and then pour out half the amount back into the can and refrigerate it. Then squeeze four lemons and add the juice and pulse in the food processor or blender. Add the chickpeas to the tahini/lemon mixture and blend. Add more chickpea liquid if the mixture seems dry. Then add a few fresh cloves of garlic, cored, and a pinch of cumin and cayenne and parsley and salt. Pay attention to the magic Lebanese trio - the salt/tahini/lemon balance. Enjoy! This makes a lot of hummus! You can freeze the extra or share it with a neighbor.

Lemonade Iced Tea

This is the time of year when I buy frozen lemonade and mix it with a freshly brewed pot of Red Rose or Tetley tea and dilute it all with water and ice. It's the perfect summer drink especially if you've been dancing all night! You can add sprigs of mint too.

Sunday, August 9, 2009

Hard-Boiled Eggs

I love to try to get double use out of things. The other night when making spaghetti I saved the salty boiling water in a new pot as I was draining the noodles into my colander. Then I took our a half a dozen eggs and lowered them into the pot of hot water and let them sit for 15 minutes. Hardboiled eggs!

Thursday, August 6, 2009

Butcher Shop

I now have three paintings hanging up in Jamie Sullivan's fabulous SHAW'S MEATS butcher shop on North Main Street in Woonsocket Rhode Island. This makes me feel that Woonsocket loves me as much as I love Woonsocket! Come on by!

Monday, August 3, 2009

Apple Iced Tea

Brew a pot of black tea and then add equal parts apple cider and lots of ice cubes. Add fresh mint leaves if you have'em! Enjoy!

Sunday, August 2, 2009

Vanilla Granola

I just love the taste of vanilla raisins and oats.

10 cups rolled oats (or combination of rolled barley, rye, wheat, and oats)
1/2 cup corn oil
1/2 cup honey (or 1/2 cup of sugar with a little extra water to moisten.)
A splash of tea, apple juice, or plain water to moisten
1 teaspoon vanilla (or more if you love vanilla!)
salt to taste

Preheat oven to 300
Combine the oil, vanilla, honey and salt, over medium heat to dissolve them. If you use sugar it might not completely dissolve. Then in a big bowl pour the mixture onto the oats and coat them like you are tossing a salad! Use your hands! Add the splash of juice or water to moisten if it seems to need it. Bake in a shallow Pyrex baking dish or cast iron skillet. Stir every twenty minutes using a wooden spoon or spatula. The oats become golden when baked and they will become crisp after they cool.
Add raisins and toasted almonds after the oats have cooled. Store in a big glass jar!