(food) pumpkin smoothies

We can not get enough of the pumpkin smoothies we make every fall. They are healthy, filling and make everyone think they are getting a special treat, which they are!


Here is a sort of recipe for a big blenderful (you can freeze leftovers as popsicles):

2 bananas - the riper the better
big TBS of honey or maple syrup (adjust based on your sweetness needs)
a whole can of organic pumpkin puree
milk (cow, coconut, almond, rice...) to cover the blade (adjust for thickness)
ice to the top (or you can use frozen bananas for a thicker smoothie)
pumpin spice to your liking (we like a lot)

extras:
candied ginger
almond meal
chia seeds
unsweetened coconut
chocolate chips (why not?)

That's it! Experiment and come up with your favorite version!

our sundays travel with us + a recipe

Over the last few years, as we have traveled, one of the most memorable things we have done is not necessarily the sites we visited and explored, but what we brought with us. 

Our Sundays.

By bringing some of the elements that make up our typical Sunday, we are able to maintain a sense of familial rhythm that is cherished by us and particularly important for young children when far out of their element. 

When away from home there seems to be a little more of everything: fun food, TV, stimulation, shopping, and adventure. It is so useful to have a scheduled day of less.

An ideal Sunday for us includes a long leisurely morning with really good coffee, a substantial breakfast, a fat newspaper and sometimes some PBS cartoons (so the adults can read that fat newspaper).

In the early afternoon we need a long walk, either into town to see some art or in the country to connect with nature. 

And the evening meal is my favorite. A very simple yet completely satisfying roast chicken and vegetables, with a huge salad, and some wine fills our stomachs and hearts. (We use the chicken to make stock to use through out the week too).

When travelling, maybe especially when travelling, we seek to create the same atmosphere that allows for calm and reflection at home. Breaking bread as a family is one of the ways that we sustain and fortify ourselves when we are on the road.

When in Paris with our very young children, we loved our Sunday suppers of rotisserie chicken from a street vendor, complete with the little potatoes and olives that sat under the chicken roasting all day. Paired with a salad, baguette, and a pastry carefully chosen by the children, we were in heaven, and yet felt completely at home.

Last fall in NYC, we had one of the best Sundays yet. We spent the morning walking through Central Park, collecting leaves and acorns so different from the ones at home. We checked out a local street market and bought goodies for dinner. The afternoon was spent at the Natural History museum looking at the haunting dioramas of nature captured, imagined and preserved. Tired but happy, we wandered back to our rental apartment for our Sunday supper of roast chicken. Adventure and comfort all together. 

Whether at home or on the road, the simple Sunday supper that we have made our own, connects us to each other and the traditions we are building as a family. It is fun to watch each kid jockey for whatever is the favorite piece du jour (it was legs, now it is breasts and skin), negotiate who gets the wish bone and smell the familiar smell of crock pot stock each Monday morning, no matter where we are.


Roast Chicken

1 happy chicken (free range, organic if possible)
lemon, butter, salt, pepper, tarragon

Make sure to remove the organ meat from the cavity, give the chicken a quick rinse with water and pat dry with a paper towel.

Squirt the outside with a lemon and then put the rind into the cavity. Rub the chicken all over with a few tablespoons of softened butter (you can also use olive oil), and sprinkle with salt and pepper. Put a bunch of tarragon in the cavity (or under the skin). 

We usually cook ours in a 425 degree preheated oven for about an hour. It depends on the size of the bird. In the summer when it is scorching hot, we cook our chicken on a rotisserie outside. 

You can experiment with whatever you have knocking around your kitchen. Sometimes, I put lemon slices under the skin, or garlic cloves in the cavity. There are no rules and it is fun to develop a favorite "house" recipe for your family.

wellness soup

It is a bit laughable that I would share a recipe for soup because it is the most forgiving food there is. But, with allergies and colds in the air, I thought we should talk about hot, healing soup.

The key to amazing soup is homemade bone stock. I remember watching Martha Stewart demonstrate how to make stock when I was a young adult. It was so complex and cumbersome (and seemed wasteful too) that I immediately added stock making to my mental file box. The one that includes homemade marshmallows and cutting your own children's' hair; things I will never do.

We make a batch of stock each week. Sunday is roast chicken night and as soon as dinner is over, we clean the carcass of any tasty leftover bits for tacos or rice later in the week. We then throw the carcass into a crock pot and cover with water. Sometimes we add some onion, carrot, celery or garlic. It really depends on what we have around. It simmers all night.

Sorry, Martha. My method is a million times easier.

And Monday is soup night!

In the morning, I drain the liquid gold and use it for a base for our wellness soup. It is full of magic because the bones were simmered all night long and because I feel like we are really honoring the life of the chicken by not wasting any part of it.

To make the soup, I sauté an onion, a few carrots, a few celery stalks and any additional raw chicken I might want to use in olive or coconut oil, or butter. I throw in tons of chopped up garlic at the end.

Then I add the stock and any additional water I might need. I also add chopped up ginger root, lemongrass, salt, pepper, and dried mixed herbs.

I let this simmer anywhere from 15 - 45 minutes. It really depends on how big you cut your carrots and how hungry you are. Taste it and see what you think along the way.

If we have any kale, I chopped it into thin ribbons and add those near the end of the cooking. They only take a minute or two to wilt and make the soup over the top good.

You can add any carby goodness at the end too. I have a kid who is cutting out gluten, so last week we used some gluten free pizza dough we had on hand and the dumplings were really good! You can also make traditional dumplings, store bought egg noodles, left over rice or homemade pasta style dumplings.

To make your own pasta style dumplings, just mix flour (about a cup) and an egg (or two) into a dough (it can be wet) and drop bits pinched off or spooned off into the boiling broth. When they pop up to the surface they are done. They have a wonderful chew to them.

An added can of white beans will make this soup even more filling. Your kids don't like beans? Puree them in some water or broth and then add them!

Although, my kids do not all love soup at the same time, there are always a few who are really into it (it changes weekly... do all kids do this?). I feel like an wellness alchemist making it. The chopping, stirring, adding pinches of this and that, along with my intentions that this will boost their immunity, soothe their bellies and help them grow strong make my soup making a deep, fulfilling ritual.

I would love to hear how you cook wellness into your soup, please share.

panko baked green tomatoes

Do you love fried green tomatoes? I do. But I hate the labor of pan frying, so my husband tried a new way. Not only were they a million times easier, they were better too!

Here is what you do:

Slice up green tomatoes.

Dredge in flour, then dip in a beaten egg, and finally coat with seasoned panko (we use plain and add our own salt and pepper). 

Bake on a lightly oiled, parchment-lined cookie sheet for about 20 minutes at 425 (until they are golden brown). 

Eat warm with Chrystal hot sauce!

simple dessert :: cocoa coco banana bites

I love whole, chocolate dipped frozen bananas, but rarely make them. These cocoa - coco - banana bites just might take their place! 

Simply slice bananas onto parchment paper, dust with unsweetened cocoa powered (the bananas are sweet enough) and top with coconut (toasted, sweetened, unsweetened, raw - whatever you have on hand). 

Freeze for an hour or two and then eat!

I love these because besides being delicious, they are fast and so healthy. You can have your kids make them while you are making dinner and they will be ready for dessert. 

oh my, onion tarte

from the archives

This onion tarte recipe (Alice Waters) is so unbelievably good. This is one of those recipes where something truly magical happens in the oven. The sum is so much greater than the individual parts.

This dough is a breeze to make and feels so good to work with. You can make it ahead of time and keep it in the fridge. Maybe make a few and experiment with other fillings...mushroom, tomato, grilled eggplant!



I actually used 3# of onion this time because I love them so much. My husband said it was too much - I think it was perfect. So, adjust based on your personal tastes. I also threw in some shallots.

You might think the onions are cooked earlier, but go for the whole 30 minutes. Basically, you are making an onion-y jam and the more they cook, the sweeter they become.

No tricks here, just roll out thin, throw the chilled onions on top and pull a rustic crust up along the sides to hold all that goodness. Brush with an egg was to make it shine!

When it comes out, you will have to restrain yourself for a bit to let it cool and set up. Maybe 15-30 minutes. This is perfect with a salad or some white wine. And it is great at room temperature, so you can take it on a picnic or to a potluck.

I promise this was not burnt - just perfectly, caramelized and roasted. Truly heaven.... Enjoy!

trader joe's in florida!

Yes! It is true! Florida finally has a Trader Joe's and apparently there are many more planned. 

We actually had to make a field trip there - even though it is over 2 hours away.

 And we loaded up 3 carts and were escorted out to our car complete with bouquets of free flowers and all the free stickers my kids could ever want.

 Yes, we really like our food shopping.

 

inside out and backwards is the style for this kid

monday missions:: have a picnic for dinner

Monday Missions: a simple idea to add a little magic to your week.

1. pack the simplest picnic dinner 
2. go somewhere beautiful
3. eat, play and stay until dark
4. sleep more soundly and with happier dreams 

book review:: The Organic Family Cookbook (& a recipe)

I recently received a review copy of the cookbook, The Organic Family Cookbook: growing, greening, and cooking together by Anni Daulter. Ironically, the book arrived on a day that I purged many other cookbooks from my kitchen, realizing I rely on them less than ever these days. Organic Family is a little different and will stay on my shelf for a while. 

The recipes and concepts Daulter touts are sensible, whole food focused, easy and delicious. I have other whole foods cookbooks that do not appeal to my kids at all - with flavors that just don't jive with 6 year old taste buds.

 I appreciate that Daulter included sections on breakfasts, snacks, deserts and condiments - areas that can usually use some healthy rehab. Homemade fruit roll ups, berry quinoa and red velvet cake (without the red dye!) all temp me into the kitchen.

This book is in no way gluten, dairy or fat free... just healthy, whole food recipes. It would be ideal for a young family or parents who need help learning to cook nourishing food - but do not want to be bogged down with complicated ingredients and recipes. 

Essays sprinkled throughout the book support connecting food to children in the family and are great reminders to include kids in the planting of, shopping for and preparing food. My children have grown up in the kitchen and garden and are pretty good eaters for it. 

I needed to make a quick lunch and decided to try Daulter's Pasta with Spicy Tomato Caper Sauce. I am not a huge pasta fan (but my kids are), but I really wanted to make the sauce. Every time I cook with fresh tomatoes the sauce seems too juicy - so I was on the lookout for a new way. And I love capers. 

This recipe is brilliant because it is made from things you might easily have in your pantry, and after you make it once, you can start customizing. It took under 30 minutes to pull together and was delicious! The tomatoes and lemon made it fresh and the capers added their wonderful floral breath to the dish. A keeper! See below for the recipe.

Linguine with Spicy Tomato Caper Sauce

from The Organic Family Cookbook, by Anni Daulter

1 T olive oil for boiling noodles and 1 T for sauce

sea salt

13 oz (3/4 package) linguine pasta (we used a whole package of spaghetti)

2 garlic cloves

2 cups halved grape tomatoes

1/4 cup capers

juice of 1 small lemon

1/4 t red pepper flakes (adjust according to your taste - this amount was perfect for us)

1 cup grated Parmesan cheese, divided

cook the pasta 

to make the sauce (while the pasta is cooking):

sauté the garlic for a minute or so in the olive oil

throw everything else in, except for 1/2 of the cheese, and stir and sauté for 5-7 minutes (just until when the pasta is finishing up)

assemble the pasta and sauce and top with the rest of the cheese and some basil if you have it - that's it! fast, simple and really tasty!

image from here

eat outside

This time of year on Florida is amazing; the first thing I do every morning is open all the windows. We eat as many meals outside as possible. 

Living between two lakes means the sky above our house a highway for birds going between the two. 

We watch pelicans arrive each year, many bald eagles, robins suddenly descending in our backyard in a flutter of wings, and my favorite, the millions of grackles and their cacophony that punctuates the clear, blue skies.

A Sunday supper of roast chicken and vegetables with a big garlic-y salad on my back porch while listening to Django in the background is my idea of  the perfect meal. In fact, if I had to choose a last meal, this would be it.

What is your favorite meal to eat outside?

make overnight cinnamon pecan rolls

you still have time to do this before the holidays. they are not too hard and very, very tasty on a rushed holiday morning. 

dough

1 c milk (warmed a bit)

1/4 c warm water

1 t vanilla

1/2 c butter, room temperature

2 eggs, room temperature

1/2 t salt

1/2 c sugar

5 c flour

4 t yeast

mix everything above with a mixer or by hand for about 10 minutes. if you mix by hand, it will be sticky - be careful not to add to much extra flour, just knead, knead, knead and it will be beautiful.

let the dough rest covered for 10 minutes.

roll out into a long rectangle - about 15X24

rub 1/2 cup of softened butter all over the dough, leaving a unbuttered edge along the long side. 

sprinkle with filling.

filling

1 c packed brown sugar

4 T cinnamon

up to a cup of chopped pecans 

(there is so much possibility in the filling - you can alter the spices, add all sorts of dried fruits, or different nuts - go crazy).

roll up long ways. cut 12 - 15 rolls using the dental floss trick.

put into a 9X13 buttered pan and press down. cover with saran wrap and refrigerate until morning. 

in the morning

put into a cold oven and set to 350 (take off the saran). cook for 35 minutes. 

make some frosting if you want

i just beat up:

1/2 block of cream cheese

1 few T of butter

about a cup of powdered sugar

vanilla

orange zest

* i got this recipe in an exchange i participated in several years ago from kristin. we have made them for the last 3 or 4 Christmases and love them. they are highly anticipated!

food for thought::ada's cucumber salad

My great-grandmother, Ada lived in a tiny, white, basement house in Ohio. Her home was built long before the neighborhood was planned, so she had a huge lot set in amongst the post WW2 grid of efficient, cookie cutter homes. I really don't remember her too much as we never seemed to have a conversation other than my annoying actions eliciting an "tsk" sound from her. 

I do, however, have a pastiche of sensual memories from summers spend visiting; the small, sweetly scented half-rotted apples I picked up from her yard so she could mow, each making a satisfying thud as it was thrown into the rusty wheelbarrow; 

sitting on her back porch while she soaked green leaf lettuce in a stainless steel bowl to get the grit that had settled deep between the leaves; 

the ice cold water that we drank from a communal metal cup that hung from a nail near the kitchen sink; 

her rug which was made from colorful rectangular carpet remnants, which amazed me not because of it's economy, but because of it's beauty;

and her cucumber salad. 

This salad is so simple, so easily adapted that it really does not even need exact quantities. I could and can still eat bowls of it - each sprinkled with crunchy salt and pepper. 

I ate this at her house in the warm summers. After she died, her daughter, my grandmother, lived with us and she fixed it often. When I was in high school, I would make it for myself as an afternoon snack. And now as the mother of three kids, I prepare it for my family. My children devour it until their faces are covered with dressing and the bowl is empty.   

what you need

2 cucumbers

1 crazy heaping T of mayo (try to make homemade)

a wee bit of vinegar

what you do

Whisk the mayo and vinegar until thinned down and lump-free. Stir in the thinly sliced cucumbers and chill in the fridge  (or eat right away of you can not wait). A bit of chopped scallions or shallots will make it irresistible. 

orange juice factory tour

We recently went on a  field trip to an orange juice factory. Actually, the factory was across the street and we toured a little museum, watched a film and walked around a mini grove. We would have really liked to tour the actual facility, but were not allowed. 

If you drink packaged oj in the morning, it probably comes from Florida. The oranges we grow are tasty, but ugly - so we dominate the juice industry. Ninety-five percent of all oranges are headed for juice. If you are eating a beautiful orange, it probably came from California. 

I thought I would share a few tidbits about citrus that you might find interesting:

-The spanish brought oranges to Florida from Spain. You can still walk through forests and find wild orange trees with really sour fruit on them. They are a far cry from the cultivars we now grown and consumed.

-Oranges are a handpicked crop. Mostly by migrant workers. 

-They need to be picked when they are ripe. Unlike stone fruits, which will ripen after you pick them, oranges will not continue to ripen.

-It takes one year to go from blossom to fruit. 

-Oranges are grown on a sturdy root stock (frequently from the sour orange, I believe) and the rest of the tree is grafted on. This allows for the best root system and tastiest fruit combination. When you graft, it only takes 3 years for the tree to bear fruit, where as if you grew the tree from seed, it would take 15 years. 

Have you toured a local industry's factory recently?

Feel free to share your link in the comments. We can all virtually see what is growing and being made around America (and further).