Today I am truly excited to share with you a guest post from one of my favorite bloggers Rosa, from Rosa’s Yummy Yums. It is a unique and seasonal Potato Salad, a wonderful unconventional addition to your Thanksgiving table! I am a huge fan of potatoes and I adore this recipe. Just look at the beautiful photos.

If you are a food blogger, I am sure you know Rosa. Whenever I am visiting blogs, her comments are always within the first three. She happens to be a very talented lady and so I imagine she has super powers that allow her to be on all blogs at once spreading encouragement to bloggers throughout the blogosphere.  If you don’t already know Rosa and her aptly named blog, go on over there and check her out!

I have been following Rosa’s blog for many years now, since I became a food blogger, actually (her blog has been around a lot longer than mine). Her creative, vibrant and flavorful recipes have always kept me coming back for more and inspired me as a budding blogger. In fact her participation in the Daring Bakers and the beautiful things she made, prompted me to sign up and bake with them for a few years, too! Rosa is not afraid of flavor, spice or color in her dishes and there is always a side of pizazz to go with it! Clearly I admire her.

Besides kitchen creativity, Rosa is also well known for her amazing photography, not only of food, but also the countryside of Geneva, Switzerland where she lives. Besides food we share a love of all things Scandinavian, genealogy and nature. I would love to go visit her someday, and taste some of her amazing recipes, cooked by Rosa herself.  So here’s Rosa!

I have known the lovely Jenn Campus for quite a while now and have been visiting “The Leftover Queen” since its launching in 2007. During all those years I have followed her adventures striving towards the goals of sustainability, preparing traditional foods and seasonal feasting, and have admired her courage when she moved to Northern Vermont in order to live out her dream and become self-sufficient (growing her own vegetables as well as raising her own animals).

So, the day Jenn asked me to write a guest post for her there was no way I was going to refuse her generous offer as I hold her ideas (ideals) in esteem, envy her countryside lifestyle and share similar visions with this captivating young lady who is extremely knowlegeable reagarding all things linked to Nature and homesteading. It is a real honor for me to be invited into her awesome space.

As she advocates healthy eating and enjoys creating culinary delights based on simplicity as well as everyday foods that can be traced locally and respect the earth’s cycles, I thought that it would be a brilliant idea to invent a potato salad which could be adapted according to what’s on the stalls of your regional farmers markets and savored as a fulfilling main course that can stand alone.

I have always been an immense fan of spuds and worshipped them because they are marvelously versatile, nourishing and delicious. There are so many varieties available and an astonishing number of amazing dishes can be made with them. Without a doubt, it is the king of vegetables.

Other ingredients I very much idolize and venerate are tahini, peppers, nuts, paprika and mustard. They literally make my world turn and I cannot imagine my extraordinarily well-stocked pantry and fridge being devoid of them (of course, I buy bell peppers solely from July to October).

Good food and good eating aren’t a class thing – anyone can eat good food on any budget as long as they know how to cook.

– Jamie Oliver

Thanks to my immense collection of condiments, herbs and spices (it is an addiction), my cuisine is intensely savory, makes good use of seasonings hailing from all over the world, is highly inventive, ecclectic and can be described as “fusion”, yet those are not the only aspects which characterizes it. Budget-friendliness is also an integral part of my style of cooking as I only have an acutely limited amount of resources I can spend on groceries every month. This forces me to juggle like crazy and find ways of getting more for less. It means that I never eat meat or fish more than once a week (generally lower cuts or bargain spicimens) and have to manage my larder intelligently.

Nonetheless, being restricted money-wise and following good existence habits doesn’t obligatorily mean that you have to eat like an austere monk on a strict diet, a New Age prophet living on love and fresh air nor restrain your kitchen activity and stop concocting exciting meals. Quite the contrary. It is indeed absolutely possible to count your pennies as well as satisfy your body and soul simultaneously with refined and tasty grub (please read my article “13 ways to eat on a budget and improve your health at the same time” that was published on The Rambling Epicure).

“I don’t know what folks are going to do,” she said “because they don’t know how to be poor.”

- Marilyn, http://culinate.com

I strongly believe that in this period of global financial crisis, more people should be concerned about learning how to survive hard times and to reduce their consumption costs by being more aware of what can be done in order not to throw their dollars/Euros/Francs out of the window, yet without compromising on the nutritional quality the of their dinners and on self-indulgence. Our ancestors were forced to find methods to get through dearth, so there we should maybe start learning from them as their teachings could prove useful in the future – the impacts this behavior has on our environment are either not negligible…

So, the harmoniously tasting (sweet, sour, salty & hot), quirky, colorful and elegant “Tahini, Pomegranate And Coriander Potato Salad” I am presenting here today englobes all of those aspects. It provides cheap nourishment, incredible gustative pleasure and is well-balanced, especially if paired with proteins such as fish, meat or eggs.

Most potato salads contain mayonnaise and, although I have nothing against this practice (I am a big fan of the homemade version), I preferred to whip up a dressing with sesame paste which offers a similar creaminess than its calorific counterpart, but is a lot less fattening and adds a delightful nuttiness to the whole dish. Then, for more color, crunch and sweetness I incorporated a grated carrot, a handful pomegranate seeds and a thinly sliced red bell-pepper (see comments for more info), and for extra gusto and dimension I used plump walnuts, sweet German mustard (or “Weisswurstsenf“), pimentón, finely chopped leftover smoked ham and fresh coriander.

The result was electrifying and even my boyfriend who is not the biggest fan of potatoes in their boiled form was impressed by my invention and had seconds, and even thirds. As a matter of fact, the salad disappeared as fastly as it arrived on the table!

I  hope that you’ll be blown away by this “Tahini, Pomegranate And Coriander Potato Salad“as much as we did and wish to thank all of Jenn’s readers for having taken a moment to read me as well as to express my gratitute to my kind host for inviting me on her platform…

~ Tahini, Pomegranate And Coriander Potato Salad ~
Recipe by Rosa Mayland at “Rosa’s Yummy Yums”, November 2011.

Serves 2-3 people.

Ingredients For The “Salad”:
750g Small firm potatoes
1 Medium Carrot, coarsely grated
1 Red bell pepper, cubed (see comments)
1 Medium red onion, cut into thin rings
30-40g Smoked ham, finely chopped
50g Walnuts, coarsely chopped
A big handful (or to taste) pomegranate seeds
Fresh coriander, chopped, to taste
Ingredients For The “Dressing”:
3 Tbs Tahini
3 Tbs Milk
1 Tbs Water (or more if the dressing is too thick)
1 Tbs Malt vinegar
1 Tbs German sweet mustard (or French old-fashioned mustard)
1 Tbs Olive oil
1 Tsp Horseradish cream sauce
1 Tsp Worcestershire sauce
1/2 Tsp Sugar
1/3 Tsp Smoked paprika
1/4 Tsp Onion powder
Salt, to taste
Pepper, to taste

Directions For The “Dressing”:
1. Mix all the ingredients together, until you get a thickish mayonnaise-like sauce.
Directions For The “Salad”:
2. Cook the potatoes in water until tender. Drain them and let them cool until tepid, then cut them in two, lengthwise.
3. Delicately mix all the ingredients together and add the sauce.
4. Serve and decorate with a little extra coriander.

Comments:
I used small Charlotte potatoes, but you can also use waxy potatoes such as Désirée, Nicola, Bintje or Kipfler that are perfect for making salad.
I made this recipe when bell peppers were still in season. As they are now out of season, I recommend you to replace them by either 1 1/3 cup fresh muscade pumpkin cut into small cubes or thin matchsticks, raw betroot cut into thin matchsticks or finely shredded Brussel sprouts.
If you wish, you can substitute the walnuts with any nut of your choice.

Serving suggestions:
Serve alone as main course or accompanied with smoked fish (salmon or mackerel), rollmops, small shrimps, cold meat or hardboiled eggs.

I have one more guest post to share with you, for now, dear readers. This one comes to you by my friend Diana, from A Little Bit of Spain in Iowa. Diana and I have been foraging a friendship over this last year based in a love for the land, animals, and real, wholesome food. I love Diana for her honesty, and the way she really opens the door to her life on her urban homestead in Iowa through her blog. I know, doesn’t that sound like an oxymoron, that someone living in Iowa would consider their home to be urban? But again, that is the beauty of sharing lives with each other through blogging – you learn how wrong you are about so much and how much there is still to learn! I love that.

Diana and I both raise heritage breed chickens, and love to garden. Even though we are mostly at the end of our garden season here, many of you are still awash in tomatoes and eggplants, and this recipe is perfect for you. For the rest of us, let’s stock it away for next year! Now for a recipe straight from the garden, the lovely Diana takes it from here.

Thank you, Jenn, for inviting me to guest post on your blog.  You always inspire me in your dedication to live a life in sustainability and stewardship.

I’ve had the privilege of befriending Jenn over the past year.  Kindred spirits you might say.

We share a passion in real food and homesteading including calloused hands and dirt grimed fingernails from working our own pieces of land.

I an urban homesteader and she a homesteader.  Besides a shared appreciation of worm castings and poop, what I enjoy about Jenn is her love of fine cooking.

As much as I adore to work in my organic gardens and raise backyard urban chickens for eggs and meat, I find joy when I’m able to share the fruits of my labor with family and friends at the dinner table.

When Jenn asked me to share a simple seasonal recipe, I decided to share with you something special using end of the season eggplant and cherry tomatoes.

Eggplant has a sort of villain/superhero kind of reputation.  Some love it while others despise the notion of even looking at such an odd fruit that comes in so many shapes and sizes.

I enjoy eggplant and find that as long as it’s cooked along side other vegetables and herbs, it brings out the best in it’s texture and flavor.

A sure way to make any vegetable pleasing, including eggplant, is to roast them sprinkled with celtic sea salt and drizzled with extra virgin olive oil.

It deepens their flavor and when it comes to eggplant, gives them a bit more sustenance without the creaminess.

An End of the Season Roasted Eggplant, Tomato and White Bean Salad

This is a simple salad to make using white navy beans, tuna, roasted eggplant and tomatoes.  It’s mixed in a balsamic vinaigrette and topped with feta cheese and fresh cut rosemary.  Deep and vibrant it makes a perfect side dish for a busy weekday meal.

Ingredients:

• 1 cup white navy beans
• 1 can tuna
• 1 eggplant, diced
• 20 cherry tomatoes (use some green unripened tomatoes if you have them), cut in half
• 1/4 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1tbls fresh cut rosemary, minced
• Salt and pepper to taste
• Feta cheese to garnish

Method:

1. In a baking dish, add the diced eggplant and half cherry tomatoes.  Sprinkle with sea salt and drizzle with extra virgin olive oil.  Roast in a 375F oven for 25 to 30 minutes.  Once roasted, remove from the baking dish and set aside.

2. In a large bowl, mix the beans, tuna, roasted eggplants and tomatoes.  Add the balsamic vinaigrette, olive oil and fresh cut rosemary.  Add salt and pepper to taste and toss well.

3. Garnish with Feta Cheese.

Buen Provecho!

Have many of you bought a fish like this? With the eyes still there? This was a new experience for me. Even though I am no stranger to the cycles of life and how food gets to my plate, I never bought or ate a whole fish before. I have not really cooked much seafood in my kitchen career, but I do enjoy it. I love smoked fishes, and there is a store sort of near to us called Healthy Living, that actually sells several varieties of whole smoked fishes. The last time we were there, they had this guy, for about $9, which is a steal if you are used to buying smoked fillets. So with an adventurous spirit, I bought it, bones, fins, eyes and all.

Funny story interlude…so Healthy Living also has a great variety of local meats and sustainable seafood– things like pork, beef, venison, lamb, duck, chicken – pretty much you name it, it has probably graced their shelves at some point. So I like to go every so often, and buy a small variety. So on the day we bought Mr. Mackerel, we also bought some Highland grassfed beef, duck rillettes, some venison shanks, several packages of chicken wings, pork belly, cans of tuna, fresh marinated anchovies etc. That was all we bought – no veggies, no fruit, and no dairy. So we get to the check-out line, and our cashier was kind of scowling at us. Her lips were pursed and her nose wrinkled like she smelled something really foul. As she was scanning our box of meat, she was only touching the corners of the packages and moving them across the scanner as quickly as possible. Then it dawned on me, and I said “I hope you aren’t a vegetarian”, and she responded, “No, I am a vegan, actually”. SCREEEECH. Talk about a clash of cultures.

But it really got me thinking about my days as a vegan (all 6 months of them), and I felt like, even though we take very different approaches, this girl and I both care about the welfare of animals and are taking action to opt out against the inhumane slaughter of them for human consumption. She was young, so you never know where her path might lead. When I was a vegan, and a vegetarian (for 10 years) I never in a million years would have thought I would raise animals for meat. But once I saw first-hand how animals can be raised humanely and with love and respect, for consumption, and how feeding your family from the sweat of your brow and your own hands is more honorable than buying non-meat items that are subsidized by the government, (like soy, a major vegetarian protein and something I ate a lot of) to the detriment of us all, animals included…and when I learned enough about the natural world that I had been so disconnected from, and learned that even if I was a vegetarian, in order to eat, animals had to die, I decided there had to be a better way, a way where I could take full responsibility for the food on my plate while at the same time take my place in the natural world, as a part of it- and this is one of the reasons I do what I do on the homestead – because I love animals and because I am an animal. To the cashier that probably sounds so backwards, but I have been forward, back and back again!

So anyway, back to Mr. Mackerel…like I said, I love smoked fishes, and I wanted to showcase this beautiful fish in a nice spring dish. I decided on a mackerel salad. Mackerel is packed with protein and essential fatty acids. It has a nice meaty texture and smoked it is just delicious! One of our favorites. To make the salad, I mixed together half of the fish (after I opened it up, took the bones out, etc) with 2 hard -boiled eggs, capers, roasted red peppers a splash of red wine vinegar and a touch of homemade mayo. I then served it on a bed of greens. We dined al fresco on the porch looking at the mountain and admiring the buds on the trees, the greening of the grass and the beautiful tulips in bloom.

Also, don’t forget – you have a few more days to enter for your chance to win the book Root Cellaring, and to get your very own Leftover Queen Award  ! I want to hear your tips -what are some small things do you do in your kitchens that make you a “Leftover Queen”?

Happy Valentine’s Day!

Here is a quick but beautiful and romantic salad perfect for your Valentine’s Day celebration or any other romantic occasion. The beauty is in the freshness and color of the ingredients, naturally. Valentine’s Day menus typically focus around red foods, chocolate and other aphrodisiacs.

I don’t think there is anything more tantalizing than a warm beet salad, with creamy goat cheese and cranberry-balsamic compote to get your dinner started off right. The best thing about it is that it is quick so you don’t have to spend a lot of time in the kitchen, instead focusing on more important things!

Chioggia Beet Salad with Goat Cheese and Cranberry-Balsamic Compote

INGREDIENTS:
2 giant organic Chioggia beets (the ones I had probably weighed 1 lb each), sliced into ¼ inch rounds
Olive oil to drizzle
Salt, pepper and herbs de Provence to season
¼ cup balsamic vinegar
½ cup red wine
Handful of fresh organic cranberries
Goat cheese (sheep milk feta would do nicely too) – quantity depends on your taste, but a nice hefty crumble between each layer is good.

METHOD:
Preheat oven to 400 F. Place sliced beets on parchment paper lined cookie sheets, drizzle with olive oil and sprinkle with seasoning (to your taste). Bake for about 35-40 minutes. You want the beets to be nice and roasted, but still soft.

Meanwhile, in a small saucepan, place the balsamic, wine and cranberries bring to a boil over medium heat and then lower heat and let simmer until it has reduced by half. Season with salt and pepper. To serve, layer the beets, goat cheese and compote, in a stack until all has been used up. Serves 4

For dessert, why not try these quick and easy Dark Chocolate Covered Strawberries,  Spicy Mayan Hot Cocoa or Raw Chocolate Pudding – each of these recipes take under 10 minutes to make!

Enjoy!

I am excited to announce that today; my recipe which appears in the ThinkFood Cookbook, about brain health is Today’s Featured Recipe !

You may recall many months ago, when I told you about the book, and how you could get free weekly recipes delivered right to your inbox! If you signed up for the weekly recipe, then this post is old news to you, as you should have the recipe in your inbox! I hope you enjoy it.

But don’t stop reading, because I have more news to share with you.

I started developing my “Breakfast of Champions” over a year ago – when I first started getting heavy into weight lifting. I wanted a “real food” alternative to all the protein powder, power bars, etc. that most people into this kind of exercise seem to be into. So I created a super balanced, but very versatile dish, which can be eaten almost daily without feeling like you are eating the same thing. This is a recipe for anyone who needs sustained energy throughout the day. Breakfast is the most important meal of the day, so you might as well, go for it! Even kids love this recipe. One of my favorite kids in the world often asks her mom to make her “The Champions” for breakfast.

The grain component to this dish is soaked buckwheat. However, I have often made it with sprouted quinoa, or leftover roasted potatoes. I also switch up the greens and cheeses depending on what is in season or on hand. I even made this dish with leftover mole sauce ! Like I said, it is so versatile!

I am so proud of this dish, especially because it was featured in this cookbook, and also because it includes EGGS, which have become a big part of our life since we got laying hens this past summer and they started laying this fall (click here to read about our first egg).

I love that this dish is so balanced nutritionally, but also includes major components of my food philosophy – real food, local food, grow/raise your own, etc.

That is why I decided to prepare this recipe on film, to submit as my entry to MasterChef, Season 2. So I ask all of you to keep your fingers crossed for me that I am invited to be part of the show. My goal for wanting to be on the show is to present real food and traditional food preparation to the masses. Here is my first ever YouTube video! Hope you enjoy it! (running time @ 15 minutes)…

You can order your copy of ThinkFood: Recipes For Brain Fitness via this link !

Today is a very exciting day for the Thistlemoon Meadows homestead. We just finished an incredibly delicious farm fresh breakfast – from OUR farm. One of our sweet little hens gave us a very unexpected surprise this week – an egg, and then ANOTHER egg! This came as a surprise, because we were not expecting eggs until late November at the earliest.  They are only a week shy of 5 months, but at least one of them is mature enough to begin laying.

I can’t explain my excitement when I found that first egg. My heart swelled for this flock of birds that we have raised from day-old chicks. We have fed them the best organic feed, which happens to be local, and they feast on grass, clover and other greens as well as bugs, grubs and worms and our kitchen scraps (vegetables).

They have been such a joy to have, especially our special girl, Gimpy. But even the healthy ones all have such personalities and we have so enjoyed their greeting clucks and squawks whenever we  pass by.

I cannot ignore the fact that we are in the middle of harvest season, and as part of that harvest we can now add these eggs. I am just so thankful to our hens and for all the beautiful sun and rain we had this spring and summer that allowed them to have such good quality fresh food. You can tell by the deep color of the yolk. Look at your eggs the next time and take note of the color of the yolk, and how well the egg holds its shape after you crack it open – this will tell you so much about the quality of the eggs that you are buying.

We look forward to more eggs to come. But we wanted to really celebrate these first two. To do so, I made a delicious harvest breakfast – fried eggs, with bacon and kale homefries. The potatoes in the homefries were also from our garden. I served it all with a dollop of homemade ketchup.

Happy Harvest and Hallows to all!

We are getting near the end of outdoor grilling season here. Of course you can grill outdoors all year round, if you don’t mind the weather. But those lazy summer days of sitting outside eating grilled foods, is past for this year, here in Vermont. To celebrate ushering in Autumn, my most favorite season, I will share with you this recipe for a Tuscan inspired grilled meal.

I also wanted to share with you, my loyal and faithful readers that for the next month, at least, I will be blogging Gluten Free. As many of my loyal readers already know, I started watching my gluten intake over a year ago, but to be honest, I only did it about 80% of the time. It has helped, a lot, however, there are a few more minor issues I want to see if being 100% gluten free resolves. So now it is time to get down to serious business and see what  life is like at 100% GF.

If I was so close why did it take me this long to go all the way? I asked myself this question a lot, and the truth was because I have been afraid. Afraid that it would be hard to lead a normal life, go out to eat with friends, or be THAT PERSON who can’t just go with the flow, mucking up the works. But then I realized, nothing about me is NORMAL!

Even though I have plenty of blogging friends, with GF blogs to get inspiration from, I just wasn’t ready. But I am now. I know I am ready, because instead of being afraid, I am excited!I am excited about this change because it means many new kitchen experiments with breads, pizza and baked goods. I am also excited because I will be able to share how easy, economical and delicious gluten free eating can be. I also am excited to show my readers, that eating a gluten free diet does not mean going to the grocery store and buying all new pre-made items that are part of a “gluten free” line. Instead one can just eat foods that are naturally gluten free, and there are many.

This meal is a perfect example – and I promise you will not miss gluten for one minute! We accompanied it with a garden fresh caprese salad, using the best quality fresh mozzarella we could find and a delicious glass of full bodied red wine.

*note – this is a great meal to serve to a crowd. We were expecting company for dinner, but they couldn’t make it at the last minute. So this is for 6-8 people.

Read the rest of this entry »

We started our garden about a month late – our moving date was not well timed with the Farmer’s Almanac this year. So now, we are harvesting veggies that everyone else in our area harvested 4-6 weeks ago. In some ways it makes us feel really behind in our gardening, but in another way it is actually good – having a second harvest! The first time around we bought these goodies from the farmer’s market – second time around from our garden!

Less than two weeks ago we got our biggest harvest yet – 5 beets, 10 carrots, fresh herbs and lots of beautiful edible flowers – nasturtium and borage.

FLOWER POWER!

Nasturtium flowers and leaves are edible and have a wonderful peppery flavor. Even the seeds can be pickled – they apparently taste like capers. The flowers are high in vitamin C, and have been used to treat colds. It can also be used topically for bacterial and fungal infections because of its mustard-oil content.

Borage flowers are perhaps one of the only truly found in nature blue foods, beyond blueberries. They have a very sweet taste. The flowers are also rich in minerals, most notably potassium. Medicinally the leaves are often used as support to the adrenal glands and for inflammation. Probably the most well-known use for borage is borage oil. Borage oil is very high in gamma-linolenic acid, GLA. GLA is an essential fatty acid, omega-6 oil. Borage oil supplements are most beneficial for arthritis and chronic dry skin, such as eczema.

We really planted both of these flowers in accordance with companion planting – plants that keep bugs and disease, as well as other garden pests away from the plants you are growing for food. So these plants have a dual purpose. Plus they are very pretty as an edible garnish. My stepdaughter Gwen had never had an edible flower until we served this salad for dinner recently. At first she didn’t want to try them, but after some coaxing, she did, and she really liked them!

I love roasting beets for salads, and pairing them with goat cheese. There is something so good , and not to mention aesthetically beautiful about the combination of goat cheese and beets. So I decided to roast the whole lot, and arrange them on top of fresh greens from the garden, also. As we have been harvesting plenty of those for months now.

This is a perfect dinner salad on a hot summer night, when your family is looking for something light. This would also be a wonderful first course to a summer harvest dinner. It is colorful, delicious and healthy on so many levels!

INGREDIENTS:

5 small beets, cut in half
10 baby carrots
2 TBS fresh rosemary
1 TBS fresh thyme
salt & pepper
olive oil
1 tsp dijon mustard
1 tsp maple syrup
5 cups fresh greens – arugala, red leaf and green leaf lettuces, nasturtium leaves
olive oil to toss the greens in
salt & pepper to season greens
¼ cup goat cheese, crumbled
nasturtium flowers, as garnish
borage flowers, as garnish

METHOD:

Stir the veggies with olive oil, salt and pepper and herbs until well coated. Roast in a preheated 400 F oven for about 45 minutes, turning once halfway through.

In the same bowl, add mustard and maple, dump the roasted veggies in and stir to coat. Then toss the greens with olive oil, and season with salt and pepper. Crumble the goat cheese on top, arrange the roasted veggies and the edible flowers. Serves 4 as a main dish.