Thursday, April 28, 2011

Take Action » Food & Water Watch

Methyl Iodide use on conventional strawberries.Here is a link to the following letter to advocate it's removal as a pesticide.
"I'm writing to urge you to ban methyl iodide, and my comment should be included as part of Docket: EPA-HQ-OPP-2010-0541.

I do not want to have anyone use a chemical for agricultural purposes that jeopardizes the health of workers, children and the environment and that is known to cause cancer, neurological disorders, and miscarriages.

Please ban the use of Methyl Iodide for agricultural purposes."

Sincerely, Take Action » Food & Water Watch

Sunday, April 24, 2011

Budget Meal: Eggs en cocotte with mushrooms and leeks

 I found this recipe in a better homes and garden magazine. I modified one ramekin for myself subtracting the cheese. If you do that this recipe is gluten free, casein free, soy free, rice free! For the accountant and Olivia I left in the Parmesan cheese. In my opinion this is the best thing I have cooked since I got pregnant. I LOVED it. In fact we are eating it again tonight for dinner.
Ingredients: 1 tablespoon olive oil, 1 small leek thinly sliced, 2 cups of thinly sliced cremini, 1/2 cup of Parmesan cheese, 4 eggs, 2 tablespoons of coconut oil

 Directions: In a saucepan on the cook top place the coconut oil, leeks, and mushrooms. Cook until the mushrooms are soft.
 Place the cooked mushroom dish in the ramekins, top with Parmesan cheese

 Then top with one egg per ramekin

 Place ramekins in a baking dish and pour very hot water into the dish, halfway up the ramekins. Place dish to oven and bake 30 minutes (check at about 15 minutes)when eggs are set but still have tender yolks remove from oven and serve. Garnish with parsley.  Serve immediately.!! Do not overcook...the eggs will turn leathery!! I checked my eggs at fifteen minutes then every five after that. Yokes must still be soft like an "easy over egg".


Thursday, April 21, 2011

Mild Chicken Curry (Kid safe!)

This recipe is a "mild" recipe, meaning baby safe. Olivia has had a few tummy issues today and yesterday so we omitted almost all the spice, onions and garlic. Feel free to add it back in. On the other hand if you don't do spice "well" this will be perfect for you! Ingredients : 10 boiled organic small potatoes quartered, 1 small head of organic cauliflower cut small, 2 cans of organic coconut milk (creamier than the stuff in the cartons), a handful of fresh cilantro, 6 Tablespoons of organic curry powder, a light sprinkle of organic crushed red pepper flakes,2 Tablespoons of coconut oil, rice of your choice (cook as normal) and chicken ( I used 2 chicken breasts from my whole roasted chicken that I cooked yesterday) Prep Time: 30-60 minutes Serves: 4-6 people.
 In a dutch oven or other large pot place coconut oil, quartered cooked potatoes, curry powder, coconut milk, cilantro, salt and pepper to taste, and a sprinkle of crushed red pepper. Stir together, Let simmer on low for 30 minutes.

 Place potato curry over your chicken and rice. Serve!

 Olivia's easter present from Nana.

Wednesday, April 6, 2011

Curried French Lentil and Quinoa Salad

This salad is my attempt to imitate a salad I ate out the other day. I think it turned out fabulous! Of course use as many organic ingredients as you can!It is a great salad to keep in the fridge for a quick lunch or snack. Ingredients: 1 cup of uncooked french lentils (cook according to instructions), 1 cup of uncooked quinoa ( cooked according to instructions), 3 carrots grated, 2 cups of organic sweet corn, 1 cup of organic extra virgin olive oil, 1 fresh lime squeezed for juice, 1 bunch of organic green onions chopped, 1 cup of cashews chopped, salt to taste, 2 tablespoons of organic curry powder, 1 tsp of fresh grated ginger, 1/4 cup of crushed coriander.French Lentil Organic

Organic Quinoa

Sleeping Baby

Organic Green Onions

Dice green onions

Grate the 3 carrots

Measure out 2 cups of organic sweet corn

In a separate bowl mix together, olive oil, lime juice,spices, and salt to taste

Dice Cashews

In a separate bowl mix together cooked quinoa and french lentils

Add in corn, carrots, green onions and cashews

Pour dressing over salad and mix thoroughly

Serve cold or warm. I think it tastes best cold!

Tuesday, April 5, 2011

Rhubarb Syrup Topping

I had some chopped up Rhubarb in my freezer left over from last year, so since the new rhubarb is going to come into season relatively soon I thought I would use mine up. It sounded good as an ice cream topping so I put a saucepan on the stove, dropped in my 2 cups of chopped up rhubarb, poured in my approx 1.75 cups of remaining maple syrup and brought it to a boil. Then I let it simmer for 30 minutes. At the end I threw in about a cup of strawberries and simmered for 5 more minutes. Then I poured it over my coconut ice cream. I do recommend a vanilla flavored ice cream though...mine was chocolate chip mint and the flavors didn't mesh that well, although i ate it anyways since it was cold, the syrup was warm and it seemed yummy.

This yummy syrup would also taste good over pancakes, waffles and yogurt!


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