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description=10 posts published by Sara and Jo during July 2008;

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share, this, the, vegan, blog, in, for, posts, innocent, primate, we, don, belong, zoos, either, archive, july, 2008, restaurant, review, naam, vancouver, miniature, blueberry, tarts, df, baked, rice, casserole, high, altitude, baking, moroccan, veg, with, spiced, orzo, saffron, taters, chocolate, chip, cookies, food, alexandria, va, flaxseed, sugardoodles, bumble, bars, and, gluten, free, get, email, updates, become, fan, recent, top, pages, categories, blogroll, cash, or, charge, help, helpless, knowing, is, half, battle, namaste, pet, pooch, pretty, pictures, shoe, shoppers, anonymous, archives, meta, web, awards,

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a chili in texas chili is a very distinct type of dish potato leek soup was one of their soups of the day and it was oh so good it wasn t pureed like i m used to having pl soups it was kept brothy and so delicious jo had a chickpea curry and it was quite scrumptious i can t remember the exact name but it was a curry of the day dish the naam burrito wrap i love burritos and this one was filled with all good veggies plus teriyaki sauce and peanut sauce of course not being a tofu fan i got it without tofu plus they also had live music every night it was great anyone whose in the area should go now i know it s on the list if i ever get back to vancouver share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post miniature blueberry tarts posted in desserts tagged blueberries gluten free gluten free adaptable miscellaneous desserts sweet vegan on july 30 2008 10 comments continuing with all things mini and july being blueberry month i made my famous blueberry tart mini sized oh i can t believe how cute it came out i prepared the tart dough and then the next day when i went to roll it out i thought wait i have miniature tart pans why not make tiny tarts instead of the usual normal sized tart and i m so glad i did just looking at them makes me smile with miniature excitement the tart dough recipe is adapted from the classic home desserts cookbook as is the blueberry tart recipe in the shell list of ingredients i went ahead and posted the amounts for 2 shells in the parentheses if you re looking for a new pie tart crust recipe for other pies the directions below are for a normal 9 inch tart serves about 8 but the 1 shell comes out perfect for about 22 24 mini tarts and i reduced the amount of filling by half and i was a few shells shy of filling that s ok because some of my mini tart shells weren t greased properly so i couldn t get the shell out of the pan i plan to turn them into crumbly goodness atop some blueberry sorbet you could also opt to make the whole batch of filling and use the remaining as a blueberry spread on scones or biscuits or toast or coconut ice cream or anything you can imagine to spread blueberries on ingredients 1 shell quantity for 2 shells 1 5 2 5 c buckwheat for gluten free or ap flour 2 4 tbsp sugar pinch 1 4 tsp salt 1 2 1 c cold butter cut into pieces 3 5 tbsp ice water blueberry tart rich tart dough for 1 shell 3 pints fresh or frozen if so inclined blueberries picked over 1 4 c cold water 2 3 c sugar or less depending on the berries sweetness 3 tbsp cornstarch 1 2 tsp ground cinnamon 1 lemon directions 1 make the dough if making the dough by hand sift together the flour sugar and salt into a large bowl cut in the butter with 2 knives pastry cutter or fingertips until the mixture is the texture of crumbly meal this can also be done in a food processor pulsing briefly until crumbly add the liquid gradually and process just until the dough begins to clump together 2 sprinkle 3 tbsp of the liquid over the flour mixture and toss with a fork until the pastry just comes together add more liquid if necessary but do not moisten the dough too much gather the pastry together in a ball and flatten into a disk wrap in plastic or wax paper and chill for at least 1 hour before rolling out 3 roll out the dough on a lightly floured surface into a large circle about 1 8 inch thick fit it without stretching into a lightly buttered 9 inch fluted tart pan with a removable bottom trim off the excess dough leaving 3 4 inch overhang tuck in the overhang pressing the edges of the dough against the sides of the tart pan to form a high smooth border chill the tart shell while you preheat the oven to 400 f 4 line the pastry with a sheet of lightly buttered foil buttered side down weigh down the foil with dried beans rice or pie weights with the mini tart i didn t have to weigh them down or cover them place the tart pan on a heavy baking sheet bake on a center rack until the sides are set 8 10 minutes carefully remove the weights and foil continue to bake the shell pricking any air bubbles with a fork until the dough is golden and baked through 10 13 minutes longer cool the tart shell on a wire rack for minis just bake uncovered for 8 10 minutes then remove to cool 5 make the filling combine about 2 c of the blueberries with the cold water in a heavy nonreactive sacuepan cover and bring to a boil meanwhile in a small bowl use a fork to stir together the sugar cornstarch and cinnamon use a zester or vegetable peeler to remove the zest from the lemon reserve a few long thin strands of zest for garnish finely chop the remaining zest and add it to the sugar mixture juice the lemon and stir the juice into the sugar mixture add this mixture to the berries boil gently uncovered stirring constantly until thickened about 5 minutes remove from the heat and allow to cool for about 10 15 minutes you want it to not come back together immediately when you scrape the pan with a spoon 6 set aside about 1 c of the nicest looking blueberries stir the remaining uncooked berries into the cooled berry mixture pour the blueberry mixture into the tart shell mounding it carefully top with an even layer of the reserved uncooked berries and garnish with a few strands of the reserved lemon zest chill covered with plastic wrap if not serving immediately 7 if the tart was chilled longer than 30 minutes remove it from the fridge a few minutes before serving gently remove the tart from the rim of the pan top each slice or mini tart with a sprinkling of powdered sugar note just be aware that if you use the buckwheat flour for gluten free goodness it ll have a healthier taste to the crust than it would if it was an all purpose flour so if you re wanting something that has that bad for you appeal use ap but if you want to feel like you re doing your body some good by eating dessert use buckwheat or even a whole wheat if you can have gluten happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post df baked rice casserole posted in df main dishes tagged casseroles gluten free adaptable vegan on july 29 2008 6 comments after chatting with jo about this new dish i came up with over the weekend we ve decided to create a whole new category the current category sop is for those recipes that should be standard operating procedure in any kitchen this new category df will be for those recipes which are dad friendly the criteria for df recipes are as follows minimal input 5 minutes prep maximum output multiple meals from one prep tons of veg super healthy i was chatting with dad on friday night and he was all excited about the sun tea yada yada and i asked him if he d made the red beans and rice soup recipe i posted just for him his excuse i ve been so busy with the back porch that i don t have time to cook this prompted me to circumvent this excuse by concocting something so simple that he wouldn t be able to say he doesn t have time or energy to cook this category will take neither time nor energy to put together for our maiden voyage into df territory i give you baked rice casserole there is minimal prep maybe 5 minutes of effort but it does take some time in the oven so plan accordingly at least 1 5 hrs hey there is no perfect system we re not the jetsons this recipe makes about 6 8 servings ingredients 1 c brown basmati rinsed and drained 1 can black beans slightly drained but you ll want some of the juice 1 tbsp pre minced garlic 1 tbsp pre minced shallots 2 c vegetable broth 1 c grape tomatoes 3 4 c frozen corn 1 c baby spinach fresh herbs 1 tsp each oregano thyme sage torn with fingers 1 sprig fresh rosemary salt and pepper to taste 1 2 1 c frozen peas all depends on how much you love peas i like about 1 c 1 bunch fresh cilantro chopped directions 1 preheat oven to 400 f dump all ingredients except the peas and cilantro into a deep casserole dish or dutch oven stir to combine 2 bake in oven covered 1 hour 15 minutes after 1 hour 15 minutes uncover and cook an additional 20 minutes 3 add peas and cook an additional 10 15 min until all the moisture is absorbed and the rice is done 4 let cool for about 10 15 minutes stir in fresh cilantro serve with steamed or grilled vegetables or even tamales i m jealous wrapped in a tortilla topped with fresh pico de gallo or tomatillo salsa for a burrito meal or over tortilla chips topped with salsa for a nacho style meal you could also squeeze some fresh lime juice onto the finished dish for a tangy kick this would also make a good stuffing once baked for stuffed peppers the possibilities are endless if you have some leftover rice already cooked use it about 1 5 2 c it ll cut down on the baking time possible veg additions if you don t mind chopping tomatillos red bell pepper spicy pepper if you want heat even red potatoes cut into small cubes possible spice additions 1 tsp of chili powder garlic powder for extra garlicky goodness cumin any favorite spice you like or even use indian spices for a more curry flavor mm variations you could exchange out the brown rice for millet or quinoa which i suspect would cut down on the baking time you could check at 1 hour and either option would probably but hasn t been personally tested be done but you ll have to check using either millet or quinoa would also make this gluten free happy baking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post high altitude baking posted in baked breakfast goodies on july 28 2008 3 comments when i posted my chocolate chip cookie recipe the other day i mentioned off hand that i live at high altitude i didn t think much of it and only mentioned it because sara although she is a superb cook and baker can never get the chocolate chip cookies right conversely i have a very hard time baking cakes and sara does not now i ve been living in albuquerque for 5 years during graduate school which means i haven t had very much leisure time to think about why neither of us can master each other s specialties but then veganverve wrote how glad she was that my cookie recipe was for high altitude so i finally gave it some thought and wanted to share with everyone the reason altitude affects your cooking and baking in particular is that the lower air pressure albuquerque has about 20 less atmospheric pressure than sea level allows water to boil at a lower temperature 203 degrees at 5000 feet compared to 212 degrees at sea level this means that when you re boiling potatoes the water boils faster but the potatoes are being cooked at a lower temperature i e they have to be cooked longer if you re baking your dough will rise much faster as the water escapes but won t set until later as it needs a longer cooking time for example a cake will rise very quickly and then fall which is what happens to me baked goods will also come out drier the solution is to adjust a few different things amount of moisture amount of leavening agent and temperature the quick and dirty way is to leave everything the same except the amount of flour this is generally what i have done in the past and it works in that adding more flour to cookie dough will make the cookies spread less and adding less flour will make them spread more however if you re baking cakes or anything that requires a little more precision for a delicate crumb you should stick to these rules 3000 5000 feet you may or may not need adjustments depending on the recipe if you have problems with your cakes falling try slightly lower adjustments than listed for 5000 feet 5000 feet increase liquid by 2 3 tbs per 1 c of flour decrease sugar by 1 3 tbs decrease leavening agent baking soda or powder by 15 25 increase temperature by 20 degrees 7000 feet increase liquid by 3 4 tbs per 1 c of flour decrease sugar by 1 3 tbs decrease leavening agent baking soda or powder by 25 or more increase temperature by 20 degree it s funny that i finally thought about these things 1 week before i m moving back to sea level but now i know why when sara visited me here she would put the water at a simmer to cook noodles but i would leave it at a rapid boil both of us had adapted our cooking to our environments without realizing it share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post moroccan veg with spiced orzo posted in main dishes tagged gluten free adaptable saffron vegan on july 28 2008 3 comments it seems like jo and i went bananas with saffron this weekend i made this surprisingly delicious meal with vegetables and spices served over minty orzo i say surprisingly because i ve never used mint with a pasta with no other spices and then the combo of spices with saffron cooked in the veg was simply out of this world i have to admit i ate 2 5 servings in one blow i had my first bowl with a glass of eroica riesling and then i thought mmm i want a bit more so i made another bowl then i couldn t help myself to a small 3rd helping ah i guess it could be worse stuffing myself on veg isn t as bad as say eating an entire batch of cookie dough even with the red pepper flakes it wasn t in any way spicy so have no fear ingredients 2 tbsp olive oil 2 medium onions thinly sliced 2 cloves garlic minced 1 2 tsp red pepper flakes 1 tsp ground cumin 1 2 tsp ground cinnamon 1 medium red bell pepper cut into 1 2 inch pieces i used a jar of roasted red bell 1 large sweet potato or 2 small red potatoes peeled and diced into 1 2 inch pieces pinch saffron 4 c low sodium vegetable broth 2 c broccoli florets 1 c frozen peas 1 5 c orzo 1 4 c chopped fresh mint 1 2 tsp salt directions 1 in large nonstick pan heat 1 tablespoon oil over medium heat add onions and cook stirring occasionally until golden about 5 to 6 minutes add garlic red pepper flakes cumin and cinnamon coo...