We have trouble with boundaries at Willow Hill.  By “we”, I mean ME.  Oh, I know you think I should be old enough and wise enough to have already unearthed the deeply hidden life-traumas that  led to such a boundary-less lifestyle……..but we all have to continually deal with…..uh…..life.  Right?  

Like any true addict, I could lay the blame on my parents…………….after all……..they did give me my first 5′ x 5′ plot of ground and three shiny new packets of seeds when I was just ten.  How was I to know that those little seeds would plague me for the rest of my life?  I was just an innocent child who wanted to grow carrots!

As a young adult, the seeds of thought grew.  Never mind that the back-to-the-land movement was over….I NEEDED to plant tomatoes and peppers.  Who wouldn’t want to chop fiery serranos until their fingers felt like flame throwers, boil massive amounts of water in bathtub sized vessels,  and juggle hot Mason jars like the opening act of the Barnum and Bailey Circus….all in the effort to “save money” making their own salsa.

Yes, I can now admit that I scoffed at boundaries.  Lawn….BAH!  Tear it out.  Mama needs her garden space.  Two raised beds……not enough.  Hand me the hammer, I’m building 3 more.  Summer garden?  I say winter, spring, summer, and fall gardens!  ”You can’t use that extension cord on the Christmas tree…….I need it for my grow lights.  Santa isn’t going to help me get a jump on spring planting.”  

I guess we all have our issues.  Usually………more…….than……one…………..

“My name is Teresa, and I’m a ingredient switchaholic.” Having a garden means that you use what’s in season, regardless of someone else’s list of well-calculated ingredients.  Can I get an “amen” from the rest of you food prep junkies?

Psssst…..it not just the gardeners among us.  You know who you are…..you don’t like to make last minute runs to the grocery store for missing ingredients………you want to put your spin on that meticulously crafted dish……you used to make something similar…but there’s just a few things missing from this recipe….

Wednesday’s Asian Fusion Curried Chicken Salad reveals a new level of psychosis  in cooking.  It’s true……..I……even…..rework…my…own….perfectly yummy….recipes.  You too?  Hah!  I knew it!  You’re just as twisted as I am.  Check out my original Triple Crunch Curried Chicken Salad with Cilantro-Lime Dressing before you get started.  Then dash to your refrigerator and your garden to see what new creation YOU can dream up.  I’m pretty sure that having no boundaries in the kitchen is ultimately a good thing…..right?

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First, I’ve swapped apples for pineapples, then boosted my global spices to better balance the sweetness of this Pacific Island fruit.  Keeping the crunch factor was easy with my favorite cruciferous veggie and some locally grown organic walnuts.  And for a final flavor surprise, minced candied ginger and grated orange zest.  Serve on wedges of romaine for added freshness.

Wednesday’s Asian Fusion Curried Chicken Salad

• 2 cups cooked chicken, cubed or diced
• 1/2 cup diced cauliflower
• 2 thinly sliced green onions
• 1/2 cup chopped fresh pineapple
• 1/4 cup candied ginger, minced
• 1/2 cup toasted walnuts, chopped

Fusion Dressing

• 1/2 cup mayonnaise
• 1 Tbsp. curry powder
• 1 tsp. apple cider vinegar
• 1 tsp. sriracha
• grated zest of one orange
• 1/8 tsp. salt
• dash pepper

Mix all of your dressing ingredients, then chop and mix salad ingredients.  Stir dressing into salad.  Serve immediately, or the next day.  I think the flavors deepen as it sits, so plan an extra amount for leftovers!

*Gluten free     *Soy free     *Dairy free      

It’s not often that I can get the jump on Tall Man.  You know the type….never forgets a birthday or anniversary despite handling management decisions all day, racing to and fro doing errands for his ailing 93 year old mother with Alzheimer’s at lunch,  hitting the gym at 5:00 each day with the fervent religion of a revival preacher..before coming home to clean chicken sh*t out of the henhouse and feed two thousand-pound-eating-machines their daily dose of alfalfa while unraveling another mysterious un-hot hot-wire crossing by a certain quarter horse.

So………………..how did this please-let-me-sit-among-the-trees-and-birds-a-little-longer-so-as-to-avoid-going-bonkers-from-my-list-of-obligations gal trump her man?  By greeting him not one…..but two days early with a Valentine’s dinner and celebration……..GOTCHA!  And ………….by booking a lovely trip to Monterey on the REAL Valentine’s Day, complete with a waterfront hotel in historic Cannery Row.

Well…….I guess I do have to spill the beans and tell you that I’m on the second day of my two-week vacation…..so as not to impress you too much with my suddenly superior time management capabilities.     Working sometimes sucks the joy right out of special occasions....I’m sure you understand.  There is no way on a typical workday that I could have wrangled preparing four separate components for our lovely layered dessert, pounding and rolling a half dozen hunks of meat, chop-chop-chopping veggies and mixing homemade dressing, and most importantly of all…..shopping at the 99 Cent Store for all the cute pink and red decorations now festooning our home.

You’re probably much better at planning ahead than I am…..so consider this blog a heads-up.  Valentines day is coming!  Thursday!  Gee….I guess you’re right…if you were planning ahead, you would have already finished your shopping.  

If you’d like to see a smile on that special someone’s face, before or after February 14th, give these Pesto Chicken Rollups a whirl.  You can even cut them into fancy twirly shapes after they’re finished baking!  I promise that these are easy enough to prepare on a weekday…as long as you don’t have to hang shiny hearts and love garlands all over the house first.  Now my Valentine’s dessert is another story…………..

Pesto Chicken Rollups

• six chicken thighs, pounded thin
• 3/4 cup kefir cheese (drain whey from kefir) or ricotta cheese
• 1 tsp. pureed garlic
• 2 Tbsp. pesto
• 2 Tbsp. grated parmesan
• 2 cups spinach leaves
• 2 eggs, beaten
• 1/2 cup bread crumbs or flour (I used gluten free quinoa flour)

Mix cheese, garlic, pesto, and parmesan.  On each pounded thigh, spread approximately 1 tablespoon of the cheese mixture.  Top with spinach and roll up as tightly as possible.  Dip in beaten eggs, then roll in bread crumbs or flour.  I didn’t secure my rollups with any type of skewer, and none of them sprung open!  Salt before placing in the oven.  Bake at 350° for 35  minutes.  

I served Pesto Chicken Rollups with a side of Sweetheart Cauliflower Salad and Strawberry Custard Trifle for dessert….but that’s another story……coming soon!

It may be midwinter, but we’ve got plenty to crow about here at Willow Hill.  Let’s start with a banner day for eggs amidst our faux spring weather.  Five out of seven hens…WOW!  Spring garden seeds planted under lights in the garage.  Bring on the red lettuce and cheery multi-colored cosmos!  Boatloads of compost lugged from my Titanic pile to five raised beds scratched perfectly weed-free by seven hens with John Deere feet.  Double payoff—-no need to visit the gym when shoveling is a daily activity.   This garden chore whittles your waist like no weight machine can.  Top off my week with a perfect foothill ride with fellow equestrians among gnarly California oaks, speed diving squirrels, and statuesque hawks.

Could life get any better?  Ok…….it could…………but only if chocolate is involved.  I have a plate full of Willow Hill’s Chocolate Zest Cookies just within my reach, and a cup of steaming Constant Comment Green tea by my side.  Now, that’s something to crow about.

A healthy double dose of antioxidants, beta carotene, and fiber can’t really taste this good, can it?  You bet it can!  Two kinds of chocolate for deep dark richness in every bite…….a mysterious spicy freshness……and an oh-so-moist texture (without being cakey!) Spring is coming, but while we wait…………….why not settle in for a warm freshly baked Chocolate Zest Cookie.  No one has to know how healthy they are but you…..

*gluten free     *dairy free     *soy free     *locally sourced eggs, oranges, sweet potatoes

Willow Hill’s Chocolate Zest Cookies

• 2 cups gluten free flour
• 2 cups almond meal
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1 Tbsp. cinnamon
• 2 Tbsp. potato starch or cornstarch

Mix dry ingredients together in a large bowl.

• 2 Tbsp. chia seeds
• 1/3 cup hot water

Soak chia seeds for 10 minutes.

• 1 1/3 cups coconut oil (or melted butter)
• 2 large eggs
• 2 cups brown sugar
• 1 cup raw cacao
• 1 tsp. vanilla
• grated zest from 1 large orange
• 2/3 cup sweet potato puree (bake or boil-then mash)

Mix above seven ingredients.  Beat until smooth.  Add to dry ingredients.  Stir in.  Dough should be very soft!  Adjust with more liquid if necessary until dough can be scooped up with  a small spoon and plopped on a greased cookie sheet.  You should be able to gently reshape cookies if necessary, but only with greased hands and a light touch.  Flatten with the heel of your hand.

• 1 1/2 cups chocolate chips

Stir in chocolate chips and refrigerate for 15 or more minutes before baking at 375° for 13-15 minutes.

This recipe might be adaptable to regular wheat flour, but it will need adjustments.  Dough should be less soft.  Let me know if you try it!

I must confess that I am a weather sissy.  OH MY…..if that little red stripe on my thermometer drops below 60 degrees….(what are you snickering about?)…I start breaking out multi-colored knit caps…..then I stash gloves in every room while I dash for one of our many huge fuzzy blankets, cozy scarf flapping wildly behind. Can I help it if I was born in a town that is better known for surfboards, bikinis, and sunny beaches than snowplows, icy ponds, and tire chains?  Thank you Santa Cruz, CA for proving that weather demographics have a lasting effect on human DNA.

With winter layers in mind, A Table in the Sun‘s January kitchen creations tend toward warm and hearty comfort foods with multiple layers of flavor.  Of course I was delighted to find such a recipe at eat.drink.fly.  This Vancouver Gal’s Chicken Broccoli and Rice Casserole fits the bill for a tummy warming entree any day of the week.

With a few California twists…you know we eat salsa with everything!………..and the removal of milk as an ingredient……..I’ve come up with my own version of Eat Drink Fly’s tasty winter specialty.  So bring on the dreary valley fog, endless gray skies, and drippy droppy rain.  I WILL NOT FEAR THE CHILL!

Turkey Broccoli Strata with a Salsa Verde Twist

Dairy Free Cream Base

• 3 cups chicken broth or homemade stock
• 1 cup cauliflower cut into small chunks
• 1/2 cup cashews (presoaked….or not)
• 2 cloves garlic
• 1 7oz. can of salsa verde (tomatillo sauce)

Steam cauliflower until tender.  Throw in blender with remaining ingredients and puree until smooth.  Stir in salsa verde.

• 2 cups chopped cooked turkey
• 2 cups chopped broccoli 
• 1 cup shredded goat cheddar
• 1/2 cup uncooked rice
• 1 large onion, chopped and browned
• 2 large eggs, beaten
• 1/2 tsp. cumin
• 1/4 tsp. salt
• pepper to taste

Stir Dairy Free Cream Base and remaining ingredients into a large casserole dish.  Bake at 350° for 45 minutes.  Increase temperature to 450° and bake an additional 15-20 minutes or until set.

]]> http://localfoodcalifornia.com/2013/01/30/turkey-broccoli-strata-with-a-salsa-verde-twist/feed/ 14 atableinthesun photo-235 http://localfoodcalifornia.com/2013/01/21/who-knew-that-blogging-could-be-so-profitable/ http://localfoodcalifornia.com/2013/01/21/who-knew-that-blogging-could-be-so-profitable/#comments Mon, 21 Jan 2013 02:18:34 +0000 A Table in the Sun http://localfoodcalifornia.com/?p=2755 Continue reading →]]>

The January slide…..brain and body slowing to a crusty stop halfway between Holiday Merriment and Spring Planting.

Just two posts this year….snap into gear!

Ok, I know it’s already January 20th, and I haven’t done a review of A Table in the Sun‘s first year…..but honestly…who wants to hear a bunch of statistics?  Sorry, WordPress, I’m dissing your lovely fact sheet and hitting my readers with something a little closer to home.  Their pocketbooks and wallets.

You’re probably wondering how I managed to snag over $2500 in my blogging pockets without resorting to annoying sponsored advertisements, holding regular local food workshops, or selling A Table in the Sun e-cookbooks…well here are my top 5 secrets…… 

1.  $1250.  “No, Honey, I don’t want to go out tonight…I’m creating a locally sourced-organic-antioxidant rich-probiotic-vegan-gluten free recipe.”  Difference between my home cooked meal and a restaurant meal….$25-1X per week.
2. $360.  “Do I want to spend two hours after work driving back and forth to the gym…..or……picking squash, gathering eggs, and snapping photos?”  Duh!  Hand me my basket and camera!  Streamlined home workout:  core-25 minutes of mucking …cardio-10 laps around the backyard….and stretching-2o minutes with Rodney Yee.
3. $45.  Those fancy cooking magazines?  Gone.  I can finish an entire magazine in 30 minutes, but reading blog posts is endless (in a good way…really!)  My topics.  My favorite bloggers. My choice.  And really, does it matter if M M offers a $4500 bottle of Chateau Petrus on his restaurant’s wine list, or if Portland’s Farmer’s Market bike is THE WAY to locally source and transport fresh produce ….at $3600…I think not.
4. $600.  I’m not much of a shopper…but I’ll have to admit one obsession.  It’s really not my fault (they built Marshall’s just 2 miles from my house).  Skipping just one $50+ drive-by-shopping-spree per month….bye-bye luxurious glassware, fun kitchen gadgets, and Italian ceramics…but you know that delicous local food recipes don’t write themselves on Marshall’s silver platters!
5. $300.  Being an active person, I am often in need of grab-and-go trail food.  I like a challenge too….so planning homemade gluten free snacks for myself and my readers becomes part of the fun.  Factoring in my gluten free ingredients-a savings of $25 mo.

There!  I just put $2555 in my pocket. I may not be able to quit my day job yet, but I’m already dreaming of how to spend that $2500…………………oh, wait………I don’t have time to spend money….I haven’t yet recorded and published my Double Chocolate Snow-on-the-Mountain cookie recipe.  

Cardamom-Spiced Confetti Salad

One of my darkest secrets….a terror beginning in the innocence of childhood, nursed into an eccentric obsession in young adulthood, confronted in middle age….and finally….CONQUERED in this local food blogger’s kitchen!   Fear Of Orange, you no longer own this gal.

I guess it all started when my childhood friend Mary opened up an Easter package to find that not only had she been cursed with the dreaded pantsuit, but its two coordinating garments were a color that should never be found on an item of clothing.  Orange fruit…fine.  Orange autumn leaves….dandy.  Even orange candy for goodness sake!  My heart started thumping.  My face flushed.  How will she get out of this one?  Her mother will expect her to wear it to church on Sunday!  There’s no way out……poooooooooor Mary.  Wait…..a minute…..she…..really…..likes……it.  And so, this 15 year old buddy tucked away that nightmarish secret into the fashion faux pas section of the brain…along with nehru jackets, paisley prints, and go go boots…………….for 15 long years.

But F.O.O. struck again in 1980.  Our first little domicile and baby number one on the way.  Sure was nice of my in-laws to provide us with a couch.  Well….okay…I guess it wasn’t really all that nice….they actually sold us that huge old sofa for $150…..and it was…ewwwwwwwwwwww……..ooooorrraaaannnnngggggeeeee!  How could I nurse babies, watch the birds outside my window, and watch TV on that monstrosity?  It haunted me for five years…..”If you had only been honest with Mary…you wouldn’t be in this predicament now…..too late….too late….too late.”

After 25 years of marriage and five sofas later………..I found myself thrust into the world of dating.   My companion?  A park ranger…whose favorite vehicle was…..you’re catching on…..a squarish 1960′s vintage wagon…in orange.  It only took me two years to confront FOO this time……cuz I ain’t gonna be nobody’s foo’! When a man owns ten cars, including the FIZZY ORANGE SODA ON WHEELS and not one, but TWO Jeeps…….and yet he asks you to drive your shiny new Acura with low profile tires down every rutted dirt road to a trailhead, every 2,000 mile vacation….every evening out….you learn to speak up.  I HATE ORANGE….BYE!

So, with the acquisition of this newfound knowledge of boundary setting, and the creative aspect of maintaining a local food blog chock full of original recipes, I’m beginning to see the light.  Why…..wasn’t it just this week that I dished up a triple orange colored treat without so much as one heart palpitation?  Orange carrots….why, yes…..don’t mind if I do.  Orange sweet potatoes…..my, aren’t you lovely?  And lastly….orange oranges..yes indeed!

You know, this aversion therapy is working so well…..I think I’ll have another crack at that orange beast.

Get ready for another triple dose of orange.  Today’s fresh and sassy salad includes the jolly color orange in three components:  fresh California oranges, shredded carrots, and dried mango bits.  Get ready for the ride, because Cardamom-Spiced Confetti Salad ain’t your Mama’s coleslaw.  Thanks to our leftover reduction from yesterday’s Triple Orange-Rum Muffins,  a zesty pop of citrus will make your tongue sparkle and your taste buds dance.  There are a few more surprises in store for you, so read on! This recipe feeds four people, so just double it for a larger gathering.

Cardamom-Spiced Confetti Salad

• 2 large carrots, shredded
• 1 large apple, shredded
• 2 broccoli stalks, shredded (may substitute celery)
• 1/4 cup diced dried mangoes
• 1/4 cup shredded coconut

Mix all ingredients in a medium bowl.  

Ginger Orange-Reduction Dressing

• 2 Tbsp. fresh orange juice reduction with grated zest
• 1/3 cup vanilla coconut-milk yogurt
• sprinkle of cardamom, to taste
• sprinkle of garam masala, to taste
• 1 inch fresh ginger, pureed
• 1 tsp. honey

Grate zest of one orange.  Place zest in a small bowl.   Juice 2 oranges and simmer gently until reduced by half.  Don’t boil!  Cool then add to bowl with all remaining ingredients.  Stir.  Add to salad.

• gluten free
• dairy free

From the heart of a gardener to the souls of local food lovers………embrace your inner orange lover today!

Seven days into 2013, and I’m finally coming out of a holiday stupor, thanks to a fabulous winter afternoon ride at Los Banos Creek Reservoir with my best buddies of the Buckaroo Banzai Equine Society.  

More giddy-laughter than giddy-up.  More leather than lather.  More smiles than miles. This aging riding group has nixed steeple chase jumping, banned endurance riding, and will hysterically flee from all competitive events involving cows, arenas, or English saddles.

“Well, what in the heck are you doing up in that gnarled western saddle?” you ask. 

If you only knew the perils that we have faced, you would smack that pitiful “poor-senior-sissies” smile right off your face!  Before you ask us to exchange our bridles for Bingo cards, and our reins for recliners……check out the following true life adventures.

Top Six Buckaroo Banzai Wild West Escapades

Perils

• sucking mud holes swallowed two horses up to their chins.
• hard scrabble riding has twice led to six legs flailing, followed by a horse and rider wedged in granite

Surfing Safari

• one rider tossed into a spring river torrent just a few feet from the pounding surf of the Pacific.
• escaping a cresting ocean wave, one quarter horse’s sudden backward roll finds our jet packed cowboy leaping sky high-then landing boots-first…cigar still lit.

Trick Riding

• two pop-up wild turkeys and six simultaneous 180° spins….with random flying riders.
• mare’s knees buckling on a steep gravely hill propels rider #1 to rump of lead gelding who in turn catapults rider #2 to complete coordinated butt-first and shoulder first landings.

So……while you’re sitting at Starbucks having another latte and quietly conversing with the Coffee Klatch Club, this seemingly tame group of retirees and pre-retirees is living life in the big outdoors, each perched precariously on top of a half-ton Jack-in-the-Box.

Now, if your New Year’s resolution involves getting out of the doldrums…..let’s say….taking up sky diving, kayaking the rapids, or simply moving your tush off the couch in some new and unique way…..I’ve picked up a few tips to help you tackle YOUR own Buckaroo type adventure…….and hey, if all else fails…..you know you’ll find an awesome seasonal recipe at the end of this post to share with the Coffee Klatchers.  

Today’s tip is sponsored by the Color Orange……

1. Did you know that studies show that the color orange can create physical effects such as heightened sense of activity, increased socialization, boost in aspiration, stimulated mental activity, increased oxygen supply to the brain, increased contentment, and enhanced assurance.  You’re going to need all of these qualities if you want to keep up with the Buckaroo Banzai Equine Society.
2. According to teachings about the sacral chakra,  orange energy transforms even the most mundane daily experiences into pleasurable special experiences.
3. Research shows that volunteers found heightened flavour when their drink was served in an orange cup.

So, let’s get crackin’!  Once you stuff your face with a couple of Triple Orange-Rum Muffins with Orange Reduction Glaze, I promise you’ll want to Hike to the top of Half Dome, run with the bulls…….or maybe just dust off those mountain bikes stashed in the garage corner.

After a string of holiday hosting, including sleeping bodies in every guest bedroom, our home office, the couch, hardwood floor (ouch!), and even the driveway (ok…ok…they were inside our travel trailer), we woke to find nothing but carrots, sweet potatoes, and enough California oranges to feed our entire neighborhood.  These golden nuggets of luscious freshness are packed with so many nutrients, that I bet you’ll be shouting “Yee…hah!” right along with my fellow riders.  Go ahead…..give the muffins…and the whoop…a try.  I bet you’ll find that the color orange lives up to its reputation.

Triple Orange-Rum Muffins with Orange Reduction Glaze

• 2 Tbsp. chia seeds soaked in 1/3 cup hot water 
• 2 1/2 cups gluten free flour (I used rice flour and buckwheat flour)
• 2 tsp. baking powder (I use aluminum-free powder)
• 2 tsp. ground ginger
• 2 tsp. cinnamon
• 1/4 tsp. salt
• 3/4-1 cup sugar (depending on how sweet you like it)
• zest of two oranges
• 1 tsp. vanilla
• 1 tsp. rum flavoring (can be omitted)
• 2 eggs
• 1 cup sweet potato and carrot puree (about 2 carrot2 and 1 medium sweet potato)
• 3/4 cup freshly squeezed orange juice (add as necessary due to flour density)

Preheat oven to 350°.  While chia seeds soak (these will keep your gluten free flour from crumbling), mix all dry ingredients (from flour to zest) in a medium bowl.  In a separate bowl, mix vanilla, rum flavoring, eggs, sweet potato puree, and orange juice.  Mix wet and dry ingredients, adding orange juice as necessary.  Flour densities can vary widely….so just make sure your final batter is not runny, but also doesn’t cling too tightly to the spoon.  I used about 1 cup.  Drop into greased muffin cups and bake for approximately 25 minutes.

While muffins bake, start your reduction glaze.

Fresh Orange Reduction Glaze

• Squeeze 4 oranges

Simmer, but don’t boil orange juice in a saucepan until it is reduced by at least half.  When you are ready to glaze cooled muffins…..mix the following in a small bowl.

• 1 Tbsp. sour cream or cream cheese (I used homemade kefir cream cheese instead)
• 1/2 cup powdered sugar
• orange reduction, added slowly until you reach the desired consistency

Drizzle cooled Fresh Orange Reduction Glaze on cooled muffins.  Sour cream may be omitted for a dairy free option.

I’m warning you….it’s addictive!  Just to be on the safe side…..give it away to friends.  They’ll love you for it.

You know it’s coming……………………December 21st…………………just 4 days until the end of the Mayan calendar………so, get ready……………to…………….slam down some mighty fine grub!  Hey, you might as well go out with a smile on your face.  Seriously, though, why worry about an ancient tribe that failed to predict their own demise?  I guess they weren’t so smart after all.  

Did you know that there have been no fewer than ten failed Doomsday Prophecies to fill Earth’s inhabitants with fear and dread?   I’m pretty sure that I would have met each one of these apocalyptic events with the same foodie-fervor that led me to proclaim December 21, 2012 as Flaming Pork Tomatillo Stew Day.  Now….you’ve got to be wondering, like me….what would a true foodie have eaten during the following galactic meltdowns…………

• A.D. 65 Eruption of Mt. Vesuvias-”As long as the mountain is going to be spewing fire, slap some dough on that rock, and let’s have ourselves a fire-roasted pizza.”
• 1666 The Great Fire of London-”The evil #666 may bring forth a world ravaging fire, but before it does, let’s fan the flames for a toasty London BBQ.  Rotisserie pig anyone?”
• 1910 Hailey’s Comet-“Before the tail of this comet ends life as we know it, why don’t we whip up a little drink and pray for the coming of a Tequila Sunrise?”

I know, I know.  That’s all ancient history.  We’re much more scientific about our end-of-the-world-predictions these days……right.  I mean…..really smart scientists have studied plantary alignment according to the 5,125.37-year Mayan calendars. And surely the internet scholars who claim,  ”The structure of time collapses into a state of infinite novelty in 2012″ must be onto something….right? Piffle!   How do they think up this stuff?

Not that December 21st is without meaning.  It means a heck of lot to everyone I know.  It means daylight hours begin extending……less commuting in the dark…..a slow extraction from hibernation……….we’re heading for spring!

Won’t you join me in proclaiming December 21st as Flaming Pork Tomatillo Stew Day?  I promise that it’ll be a lot more fun than dodging exploding planets and grasping for space rocks as you hurtle through gravity-free galaxies.  I’m pretty sure the Mayans would have stuck around a lot longer if they had this recipe to warm their belly-fires until spring.

Flaming Pork Tomatillo Stew

• 1 lb. pork stew meat
• 2-3 Tbsp. olive oil or coconut oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 tbsp. flour (I used gluten-free brown-rice flour)
• 4 cloves garlic
• 1/2 tsp. thyme
• 1 tsp. cumin
• 1/2 tsp. salt
• 2-3 cups chicken or beef broth
• 2 large carrots
• 2 large potatoes
• 1 cup chopped cauliflower
• 1 bay leaf
• 2-4 tsp. chiles with adobo sauce
• 2 cans salse verde (tomatillo sauce)

Precook potatoes and carrots in boiling water until almost, but not quite soft.  Set aside.  Quickly brown the outsides of the pork cubes in 1 Tbsp. oil.  Remove from pan.  Brown onions and celery before adding an additional 1-2 Tbsp. oil and 2 Tbsp. flour.  Slowly add broth, stirring with a whisk until each addition is thick and smooth before adding additional liquid.  Add all ingredients to the crock pot.  Simmer 4-8 hours.  Enjoy!

• Gluten Free
• Grain Free
• Dairy Free
• Soy Free

From the heart of a gardener to the souls of local food lovers……..stay warm….and let me know how this end-of-the-world thing works out for you.  

Everybody knows that a hearty lamb stew with potatoes and carrots can turn a dreary near-winter day into a tummy love-fest.  Given the dreary bank of gray clouds covering the Central Valley, I’d say I’m due for a good stew hug.

Are you still trying to acclimate to winter?  Short days, and often uncooperative weather?For me, there is just enough time to zip home from work and muck out the horse stalls before darkness falls (unless I have errands, appointments, or late meetings).

Instead of meandering through my garden for dinner ingredients, this strange new season directs me inside…..to look for inspiration……where?  Pinterest?  No…..too overwhelming…..my minds races through a zillion pictures a second, but fails to connect to such extravagant abundance.  I like my options to be more narrow….to be able to create from little.  How about connecting with friends on Facebook…..let’s see…that should take exactly 3 minutes……now what?

Each December, I must find a new rhythm…….a new pace……and new delights.  But will I be able to find my blog voice without a garden full of fresh organic inspiration?  Is there a support group for gardeners who must confess their addictions to sunshine, pure food, and long daylight hours?  Just as the seasons of life bring changes to our homes, families, and relationships, I’m finding that each calendar season asks me to look at the world in a new way.   I must tone down my expectations of glaring sunshine and florescent produce.  Winter’s colors are different….quiet…..calm…..an invitation to reflect…..and just be.

Don’t you just love that expression….just be?  No expectations.  No unattainable goals.  No let downs.  But how do I do this just-be thing?  Just be quiet.  Just be thankful.  Just be happy with the wholeness of my life.  If I allow myself some space will new ideas find me?  Oh, wait…..it’s not about doing….or creating….or achieving.  It’s about silent moments at dusk….breathing the warmth of my horse into my soul.  It’s about delighting in the cotton candy clouds that precede the first diamond starlight in the sky.  It’s about the sheer joy of transitioning from crisp outside air to the warmth of my Willow Hill nest…..and it’s about letting go of the reins.

 Speaking of taking things slowly……start this recipe a day ahead of time.  I love how the simple act of patience creates multiple layers of tummy warming goodness.  If you aren’t acquainted with harissa, please do so!  This stuff is great on meats, roasted veggies, and of course, slow simmered meaty pots of winter warmth.

Slow Cooked Wine and Harissa Spiked Lamb-Pot

• 1 1/2 – 2 pounds cubed lamb
• 1 onion, diced
• 2 stalks celery, chopped
• 2 small red peppers
• 4 inch stalk of fresh rosemary, stripped
• 3 Tbsp. flour (I used gluten free brown-rice flour)
• 2 carrots, sliced
• 2 potatoes, cubed
• 3 cups beef stock/broth
• 1/4 cup sun dried tomatoes, diced
• 1 cup red wine (I used cabernet sauvignon)
• 1 bay leaf
• 1 tsp. paprika
• 1/2 tsp. thyme
• 4 cloves garlic, pressed
• 2 Tbsp. tomato paste
• 2 small squash
• salt and pepper to taste
• harissa paste to taste

Brown lamb cubes in oil of your choice.  You should still see some pink inside, but the outside should be toasty brown, so use medium-high or high temperature.  Remove lamb from pan.

Sauté onions, celery, red peppers and rosemary. When vegetables are soft and a bit browned, stir in flour.  Slowly….slowly….add the beef broth, stirring until you have a smooth thick liquid.  Stir in red wine and sun-dried tomatoes.  Simmer for about 5 minutes.

While mixture simmers, boil potatoes and carrots until just a bit soft, but not mushy, otherwise they will completely fall apart in the crock pot.

Remove one cup of the vegetable-beef broth-wine mixture and blend until smooth in blender.  Pour into a crock pot that has been heated to high, then stir in remaining vegetable mix and cooked potatoes.

Add remaining ingredients.  Adjust liquid as necessary.  Cook 10-15 minutes on high to give it a good start.  Then reduce temperature to low and cook 4-6 hours.  I like to stir in my harissa at the table when using the paste form.  It just seems to add brightness to your bowl.  If you use dried harissa spices, add them to the pot before slow cooking.  The flavors take time to open up.

• gluten free
• dairy free
• corn free
• soy free

From the heart of a gardener in withdrawal…..to the souls of local food lovers.  Stay warm with Slow Cooked Wine and Harissa Spiked Lamb-Pot……and learn to just be.