New Olive Oil to try - And in a recyclable box!

I'm trying this olive oil for various reasons. First of all it comes in a totally recyclable box. And it comes from Australia! What is not to love? I know I have always said that good olive oil comes form Spain but I am going to be open minded and try it out. I will post my comments.

emastered and Remade, Bigger, Better and Uncensored version of Fresh Pineapple and Black Bean Salsa

We were invited to a gathering tonight and I thought what better to bring to a barbecue that something to munch on while the meat is done. I think everybody likes a good salsa, but what I couldnt find anywhere was a recipe for a good, kicky, with an interesting flavor, salsa. So I made my own!

Ingredients

• 4 cups chopped vine-ripened tomatoes (you can use a can of diced tomatoes or Kroger has a store brand of a mix of cut tomatoes, onions and green peppers that save you a world of time)
  
• 2 cups dried black beans, cooked in salted water until tender, cooled (about
• 2 cups - You can substitute with approx 2 cans of black beans drained and rinsed)
• 1 cup small diced red onions
• 1 large fresh jalapeno, seed and cut into small dice (when you seed it, you cut down the hot by a mile at least)
  
• 1/2 cup loosely packed chopped fresh cilantro leaves ( I put a good bunch)
  
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped garlic (do not, I repeat, do not grate in the silver bullet. I did yesterday. The results were VERY HOT and non edible....)
  
• Salt
• Freshly ground black pepper
• 6 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil (I mixed the vinaigrette in the blender and then added it)
• 1 tablespoon of dried oregano for added kick
  
• Crispy blue corn tortilla chips (or good old Tostitos scoops)
  

Directions

Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. Spoon into a serving bowl and serve with the chips.

Fourth week of Vegetarian Cooking and going strong. Potato Leek Soup

My husband Boris has been requesting this soup for some time so I made it tonight. It came out beautiful!

ingredients

* FOR THE SOUP
* 4 medium leeks
* 3 tablespoons butter
* 4 medium potatoes, peeled and thinly sliced
* 1½ teaspoons salt
* 4 cups water
* 2 cups milk, heated
* Chopped fresh parsley or snipped chives, to garnish
*

FOR THE LIAISON (Optional)
* 2 egg yolks
* 3 tablespoons cream

preparation method

1. Cut off the tops of the leeksand remove any coarse outer leaves. Trim off the roots and cut each leek in half lengthways. Rinse thoroughly under running water and slice thinly.
2. Melt the butter in a large saucepan, then add the leeks. Toss them in the butter for 3–5 minutes, then lay the potatoes on top. Don't stir the potatoes through the leeks because they can stick to the bottom of the pan. Cover the pan with a lid and cook on very low heat for about 20 minutes. I used a pressure cooker for about seven minutes.
3. Stir in the salt, then add the water and hot milk. Bring the soup just to the boiling point, stirring often, then immediately turn the heat to low. Partly cover with a lid and cook very gently for 20 minutes more. Purée in batches in a food processor or blender, and return the soup to the cleaned pan.
4. To give the soup a smooth finish, prepare the liaison. Blend the egg yolks and cream in a small bowl and slowly add a ladleful of the hot soup, whisking constantly. Pour this, stirring, into the soup and set the pan on medium heat. Keep stirring until the soup thickens slightly (do not allow it to boil or it will curdle).
5. If you are not using the liaison, reheat the soup until it is piping hot. Ladle into bowls and garnish with a little chopped parsley or a few snipped chives.
6. For a change, make a cream of heavy cream and curry, and make little hearts on top of the soup before serving.

Menu Mondays, posted on Tuesday lol

I am striving for organization and a great way to do this is having a weekly family menu. I have found this helps me save time as well as needig only one grocery run per week. I also love to share the recipes and meal ideas and the family is informed of what they will eat this week. By the way, I was supposed to post this on Menu Monday but somehow the posting did not "post"...

Monday
Breakfast: Power Oatmeal (Steel cut oats with raisins, apples and walnuts)
Lunch: Potatoes with vegetarian Gratin
Dinner: Vegetable Congee

Tuesday
Breakfast: Fruit Salad w yogurt and granola topping
Lunch: Tabbouleh on Spinach Salad
Dinner: Matzoh Ball Soup

Wednesday:
Breakfast: Banana Pancakes
Lunch: Grilled Eggplant and assorted vegetables
Dinner: Cincinnati vegetarian chili served five ways (five toppings)

Thursday:
Breakfast: Five grains cheese "grits"
Lunch: "gazpacho" salad
Dinner: Crispy Black Bean Cakkes with Avocado Relish. Side of random greens

Friday: (latin day)
Breakfast: Cheese toast (Ibiza Style)
Lunch: Peanut butter banana any way you like it (on sandwich or with crackers)
Dinner: Locrio de salchichon (vegetariano) con tostones (courtesy of Goya)

Saturday:
Breakfast: same as every saturday potatoes and eggs Mom's concoction
Lunch: Tom Kha soup
Dinner: risotto or paella (depending on how it comes out lol)

Sunday
Breakfast: Bloody mary for mom. cereal for everyone else
Lunch: congee
Dinner: 40 clove garlic "chicken" (TVP hehehehehe)

Hey Fam: if anyone has any suggestions or wants any changes let me know by today before dinner! remember you can always get any other sides you prefer!

Love you lots,

MOM

Crispy Black Bean Cakes with Avocado Relish

These pan-fried cakes are crispy on the outside (thanks to a thin coating of bread crumbs) and creamy in the center. They make an excellent vegetarian meal, especially alongside a green salad.

2 tablespoons vegetable oil, plus more for frying
1 small onion, cut into 1/4-inch dice
1 large garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon cayenne
Two 15-ounce cans black beans, drained
1 1/4 cups plain dry bread crumbs
Kosher salt and freshly ground pepper
1/3 cup all-purpose flour
2 large eggs, beaten
Sour cream, avocado, scallions and lime wedges, for serving

In a medium skillet, heat the 2 tablespoons of vegetable oil. Add the onion and garlic and cook over moderate heat just until softened, about 3 minutes. Add the cumin and cayenne and cook until fragrant, about 1 minute. Scrape the onion mixture into the bowl of a food processor. Add 1 1/2 cups of the beans and pulse until the mixture is finely chopped but not smooth. Scrape the mixture into a medium bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.

Put the flour, beaten eggs and the remaining 3/4 cup of bread crumbs into 3 shallow bowls. Dust each black bean cake with the flour, tapping off the excess. Dip the cakes in the egg and then in the bread crumbs, pressing so that the bread crumbs adhere.

In a very large skillet, heat 1/8 inch of oil until shimmering. Add the cakes and fry over moderate heat until golden brown, about 2 minutes per side. Drain on paper towels. Serve the black bean cakes with sour cream, avocado, scallions and lime wedges.

The Simple Woman's Daybook

FOR TODAY

March 10th, 2009

Outside my window: A glorious sunny day, reflection of the way I feel. So sunny and beautiful we did not have to wear a fcoat or even a sweater this morning!

I am thinking: Today I am doing a ton of clearing out excess of Stuff we have at the house. Less leaning on material thing and more relying on the love we have for each other and the capacity we have to live,love and laugh without any help from "stuff".

From the learning rooms: I have learned so much from all this wonderful women whose blogs i have ran into lately, about how to live frugal, modest, giving, loving lives. Their knowledge has empowered me so much. I appreciate the tips and ideas they give through their example and their words.

I am thankful for: My family. My husband is such a pillar of patience and love I just can't help but admire and learn from him.

From the kitchen: I have not had breakfast. I have leftover congee from yesterday. I am making pancakes for Boris's breakfast and have not planned today's menu for the day. Waiting for ideas...

I am wearing: striped sweater (for the sailor thing) and too tight skinny white jeans. Who in their sane mind wears these things. I am missing my pijamas.... No shoes. We have a no shoes policy in the house...

I am creating: A better home for my loved ones. It feels a bit like living in a store sometimes. Too many toys, too many books, too many things. This is why people move to a bigger house.

I am reading: Love in the Times of Cholera. More like rereading...

I am hoping: To make a good dent in the "STUFF" today.

I am hearing: Total silence. I am blessed with a very silent neighborhood. I can hear my breathing, my thougts, the fridge humming. I think I will play some music. I have been hooked on Morrissey this week.

Around the house: The cats are really hitting the "Fancy Feast" really hard this week so I hear them pawing around trying to get my attention, being cute so they can get their fix.

One of my favorite things: Getting a project done. It gives me such a sense of accomplishment.

A few plans for the week: Clearing up clutter. Starting the raised beds projects for the planting in April. Getting a compost going.

A picture thought I am sharing: A photo of the cloth diapers I just purchased for Bella. We are going the cloth way, both for the environment and to give her a headstart with her potty learning or training which she is doing beautiful (Kudos Bella!!! Mommy and Daddy are so proud of you!!!) I am a little weary about the change but I know we will make it fine!

Happy Thanksgiving

A few pictures from our Thanksgiving dinner. Recipes coming!

Cranberry Chutney

I also made my cranberry chutney for my family and neighbors. Needless to say my sister also did not enjoy my fabulous chutney with her turkey dinner... Sadness.... I used Martha Stewart's recipe. It came out so beautiful that I am adopting it as my family's recipe for Cranberry Chutney... lol.

Makes 6 half-pint jars

• 1/2 cup apple-cider vinegar
• 2/3 cup packed light-brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1 cup candied orange peel, cut into 1/4-inch pieces
• 1/2 cup finely diced celery, (2 to 3 ribs)
• 1 1/2 cups finely diced red onion, (1 medium red onion)
• 2 apples, peeled, cored, and cut into 1/4-inch cubes
• 5 cups whole frozen cranberries

Directions

1. Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat; bring to a boil.
2. Reduce heat to a simmer, and cook until apples are tender and most of the liquid has been absorbed, 30 to 40 minutes.
3. Stir in cranberries; cook until they begin to pop, 10 to 15 minutes. Remove pan from heat.
4. Transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks.