http://gongzefan.chudadi.com/ Attempts at weight loss, healthy food and baking recipes, and comments from my dogs. en http://gongzefan.chudadi.com/2009/03/19/sweet-freedom-giveawayand-blog-news.html First, the blog news:  I’ve got a new blog home!  (Well, almost–we’re about 95% moved in as well as unpacked so far. . . we’ve still got to add a virtual top coat of paint, rearrange some html furniture as well as hang some digital pictures before the rest is up as well as operational over the next week or so, but everything is on site as well as functional!).   Please drop by to check it out, as well as don’t forget to modification your Google Reader, other subscription info as well as blogrolls  (it’s also much easier to subscribe to this new site, so hope that helps–and note that the page tabs are now across the top of the page, not on the right as in this site!). I’ll be transferring over there on behalf of good by next week.  And now–ta da!–here’s the new residence of Diet, Dessert as well as Dogs! The site was set up as well as arranged by Blain Smith of 13 Infinite.  It’s been a pleasure to work with him on this–Blain’s communication style is easy as well as relaxed, yet always professional.  He’s also been very accommodating as well as incredibly quick about responding to all my emails regarding the site (not to draw attention to very patient with my sometimes endless questions as well as requests!).  If you’re looking to set up a new blog, I’d highly recommend him. Next, the cookbook news: my cookbook ultimately has a cover!  (I’m guessing you might recognize some of those photos?  And I know, the red, white as well as blue looks very patriotic,no?) Finally, the Double Giveaway News!! I am very excited on behalf of this giveaway because of the fact that it’s the perfect melding of my new blog, my new cookbook, and a product I love! In honor of the cookbook’s cover being finalized, I decided to throw another giveaway to celebrate–add a new blog home, as well as it’s really a reason to party! (Get those chandeliers as well as lampshades ready!) So here’s the scoop: WHAT YOU CAN WIN PRIZE ONE:  ANYONE IN NORTH AMERICA CAN WIN (again, a HUGE apology to my overseas readers–shipping costs prohibit overseas delivery.  BUT I DO PROMISE THAT THE NEXT GIVEAWAY WILL ABSOLUTELY INCLUDE ANYONE ON THE PLANET!) Win a quart-sized jug of Coombs Family Farms Pure Maple Syrup!  [This is a photo of the glass bottle I received--the quart jug prize is four times this big!] Yes, the prize is the same amazing maple syrup I wrote about in my previous post. And when the people at Coombs Family Farms heard how much I loved their syrup, as well as how much my readers wished they could taste some, they said, “Okay!  Let’s give some away!”  Who am I to argue?  I said, “YEEEE-AAH.”  With a full quart (about a liter) of pure maple syrup, you can bake every maple-based recipe on this blog, as well as probably all of the maple-based recipes in my new book, too!  And I can’t wait on behalf of one of you to sample this extraordinary product as well, as well as tell me what you think! PRIZE  TWO: THOSE IN THE TORONTO AREA CAN WIN (to ensure freshness, it has to be within the general Toronto area, or you must be willing to meet me within Toronto–I am really sorry it can’t be everywhere!  sniff!) A custom-baked chocolate layer cake from the Sweet Freedom recipe–made to your specifications! After I posted about the cake I made on behalf of my friend Eternal Optimist’s birthday, I was touched by so numerous positive feedback about the cake.  This is the same recipe I used on behalf of several years when I baked birthday cakes on behalf of kids with food sensitivities to wheat, eggs, dairy as well as refined sugar–and was a regular hit with the kids as well as adults alike (low-gluten, but not gluten free). The 9-inch layer cake serves 10-12 people comfortably. Now, I’d love on behalf of a lucky reader to sample this chocolately, moist as well as light cake, too!  And you get to design the frosting/filling, plus whether you’d like a message on the cake as well.  (We’ll opt on behalf of a mutually convenient delivery time so that you can even plan to serve the cake to family, friends, or party guests!) Here’s what you can choose: Chocolate layers with vanilla pastry cream filling as well as chocolate buttercream frosting Chocolate layers with all chocolate–filling as well as frosting Chocolate layers with sweet potato truffle filling as well as chocolate frosting Chocolate layers with chocolate filling as well as sweet potato truffle frosting (the cake in the photo above) Message of your choice in any color frosting (or no message–it’s up to you). I’ll deliver the cake freshly baked as well as frosted so it’s ready to serve! HOW TO ENTER: Entering couldn’t be easier–simply click on over to my new blog home, take a look around, then let me know either: 1) what more you’d like to see on the blog (any other features you’d like me to add?  Something you’re missing from the old blog? –etc.) OR 2) what you like best about the new blog if you can’t think of anything you’d like to be different.  FOR A CHANCE AT TWO EXTRA ENTRIES, simply mention the contest on your posses blog, if you have one, as well as link to this very page on the new blog (ie, this page). Don’t have a blog?  You can still earn two additional entries!  Simply browse through the Recipe Index on the new DDD as well as opt on behalf of a favorite recipe that uses maple syrup (some of the links haven’t been shifted to the new blog yet, so you might still be in the old blog when you click on a recipe title–I’m in the process of changing them all over).  Then comment again, letting me know which one you like best, as well as why–and you’ll be entered two more times. Please be sure to include a valid email address so I can get in touch with you if you win. That’s it!  Please post your comments on the new site to be eligible to win (that way I can retain track of all of the entries in one place).  HOW IT WILL WORK: Once the contest closes, I’ll opt on behalf of two winners from a bag of names.  The first Toronto-area name I withdraw will win the cake.  Then all of the other names go back into the bag on behalf of the maple syrup draw, as well as the second name I choose wins that.  DEADLINE AND ANNOUNCEMENT: Deadline on behalf of entries is midnight, March 31, 2009, Toronto time.  Winners shall be announced first thing on April 2, 2009 (I wouldn’t dare post contest winners on April Fool’s Day!).  I loved baking up a storm on behalf of the previous giveaway, as well as was thrilled with Lisa’s kind words about the Sweet Freedom goodies.  I can’t wait to get baking on this cake on behalf of you this time round as well.  And even if you can’t win the cake, you’re still eligible to win the syrup–so you can then bake your posses delectable treats! HAPPY SPRING, EVERYONE! http://gongzefan.chudadi.com/2009/03/19/sweet-freedom-giveawayand-blog-news.html Thu, 19 Mar 2009 11:41:14 -0400 gongzefan http://gongzefan.chudadi.com/2009/03/16/maple-mania-part-i-marvelous-mapleflax-cookies.html A few weeks ago, I was contacted by Coombs Family Farms, an organic farm in Vermont that specializes in “all things maple,” to see if I’d like to sample some of their syrup.  Since maple syrup is a well-loved staple in my kitchen as well as numerous of my baked goods feature it as a key sweetener,  I was delighted to take their offer as well as eagerly awaited the package. A few days later, I received this: A bottle of their certified organic syrup, in conjunction with a maple-leaf shaped piece of maple candy! Anyone who’s ever consumed real maple syrup can attest to its unique flavor–sweet, slightly smoky, with an appealing, earthy aroma.  Made from the sap of maple trees, it’s naturally rich in minerals (per volume, higher in calcium than dairy milk!). The syrup is available on behalf of purchase in three grades of A (light, medium as well as dark) as well as one of  B–each darker as well as more intensely flavored than the last. I was sent a bottle of grade B, an intense, soulful auburn that was so thick as well as deep it was nearly opaque.  As soon as I removed the cap, the maple perfume escaped to envelop the room with that distinctive scent.  Now, I’ve enjoyed maple syrup on behalf of numerous years.  Like pretty much everyone raised in Quebec–the heart of Canada’s maple country–I consider myself a maple aficionado, if not an expert.  Maple syrup is ubiquitous in La Belle Province: you can find it on every checkered tablecloth in every greasy-spoon breakfast diner, cheerily lining the shelves in corner grocery stores, awaiting the call in every kitchen cupboard.  When I was in grade school, each spring our class would manufacture an annual trek up north on behalf of “sugaring off” parties, where freshly tapped, warmed maple syrup was poured over vast expanses of pristine snow to create a kind of maple taffy that we kids scrambled to scoop up with plastic spoons.  I might even classify myself as a bit of a maple syrup snob, in fact, one who’d never even consider trying the artificially flavored stuff from that iconic slender-waisted bottle. Still, in spite of my fine maple sensibilities, I’ve never really thought it essential to buy organic maple syrup.  For one thing, the price is usually, shall we say, immoderate.  In addition, I’ve at all times recalled a conversation I had with a student once in a sociology of food course I was teaching.  She mentioned that her family owned a local maple tree farm.  There was really no difference between organic as well as non-organic syrup, she explained, since an estimated all maple trees aren’t sprayed with pesticides anyway (unless infected by some vermin or another). I filed away that bit of information as well as continued to purchase my regular (non-organic) variety. Well, let me tell you, that student got it wrong (luckily, she wasn’t writing a test at the time). Now that I’ve tasted the Coomb’s organic version, I’m not sure I can go back to my generic brand.  Their syrup is outstanding, with a rich, deep amber color as well as more intense maple flavor than I’ve ever tasted.  It’s perfectly sweet as well as subtly smoky, with a heightened maple essence that lingers gently on the palate, enduring like an unexpected compliment.  Seriously, I may not be able to tolerate my old brand any more.  To heck with the price–I’ll just have to be more judicious in my utilize of it, I reckon.  Or else utilize a bit less as well as savor every drop more.  Or simply ignore the cost entirely (I suspect that a pawn shop may come into play at some point).  Seriously, it’s that good. My first taste of the syrup was straight, poured onto the Lemony Almond Pancakes I wrote about a few days ago (I wanted to sample the delicacy in its pure, unadulterated state before combining it with other ingredients).  The flavors melded beautifully, the maple’s presence strong sufficient to match the zesty lemon while counterbalancing the slight sourness of it.  The HH practically requested to drink the stuff straight out of the bottle (but I wouldn’t let him, of course, as I was saving it on behalf of my subsequent kitchen experiments). He did manage to polish off the maple candy in one sitting, however–I got barely a nibble! With such a winning flavor, I opted to design a cookie that would really showcase the unique taste that is “maple.”  I concocted these Maple Flax cookies (sorry, the two of you who are also on the ACD; these are NOT ACD-friendly–I created this recipe a couple of weeks ago).  They are naturally gluten free (and even flour-free, in fact).  In this case, the light, chewy texture was a natural outgrowth of my desire to minimize other ingredients  in order to permit the natural maple to shine through.  And you shall an estimated all definitely taste it, with every chewy, sticky, sweet as well as maple-y bite. Thanks again to everyone at Coombs Family Farms on behalf of allowing me to sample this extraordinary product.  Now my only lament is that I can’t find any more of it here in Toronto! They’re not quite Irish, but since they contain oats, I can claim a Celtic connection, anyway. . . Happy St. Patrick’s Day, everyone! P.S.  It’s time on behalf of another Sweet Freedom giveaway. . . stay tuned on behalf of particulars next post! Maple Flax Cookies Looking somewhat like oatmeal cookies, with a crunchy exterior as well as chewy center, these intesely maple-flavored treats shall please everyone.  Whole flax seeds add bulk, while the oatmeal as well as flax meal both contribute heart-healthy soluble fiber. 1/2 cup (60 g) whole old-fashioned rolled oats (not instant or quick cook) 1 Tbsp (15 ml) coconut oil, solid at room temperature* 3 Tbsp (45 ml) pure maple syrup 2 Tbsp (30 ml) Sucanat or other unrefined evaporated cane juice 1/2 tsp (2.5 ml) pure vanilla extract 2 Tbsp (30 ml) finely ground flax seeds 3 Tbsp (45 ml) whole flax seeds 1/4 tsp (1 ml) baking soda 1/4 tsp (1 ml) baking powder 1/8 tsp (.5 ml) fine sea salt Preheat oven to 350F (180C).  Line a cookie sheet with parchment paper, or spray with nonstick spray. In the bowl of a mini food processor or coffee grinder, whir the oats until they resemble a coarse meal.  Pour the meal into a small bowl as well as set aside. To the unwashed processor bowl, add the coconut oil, maple syrup, Sucanat and ground flax seeds.  Blend until combined well as well as smooth.  Set aside while you measure the rest of the dry ingredients, or at least 2 minutes. To the bowl of oats, add the whole flax seeds, baking soda, baking powder as well as salt, as well as mix to distribute everything.  Pour the wet ingredients over the dry as well as stir to create a sticky “dough”.  Using a melon baller or teaspoon, drop the mixture onto cookie sheet about 2 inches (5 cm) apart.  Do not flatten the cookies (they shall spread on their own). Bake 10-13 minutes, until puffed as well as cracked on top as well as dry on the edges.  Allow to cool completely before removing from sheet (they shall firm up as they cool).  Makes 8-10 cookies.  May be frozen. * If your room temperature is warm sufficient that the coconut oil melts, place it in the refrigerator on behalf of 10 minutes or so to firm up before using in this recipe. Last Year at This Time:  Katie’s Creamy Aspara-Dip © 2009 Diet, Dessert as well as Dogs http://gongzefan.chudadi.com/2009/03/16/maple-mania-part-i-marvelous-mapleflax-cookies.html Mon, 16 Mar 2009 08:45:00 -0400 gongzefan http://gongzefan.chudadi.com/2009/03/13/the-nerd-makes-good-a-double-ode-to-okra.html * Or, Give Pods a Chance! [Okra pods, in the raw] I have a confession to make.  I haven’t told you all about this yet because, quite frankly, I was afraid you’d reject me.  Move that cursor elsewhere, as well as click.  At best, roll your eyes.  Maybe snort in disgust.  Maybe gag, even. But I’ve decided it’s time.  I mean, really, what kind of lasting relationship can we have without full disclosure?   So I’m just going to come out as well as say it: I love okra. I. Love. Okra.  Are you operational on behalf of the hills yet?  Oh, I know what you’re thinking:  Okra?  That polygonal pod that’s a staple in gumbo, as well as mostly reviled? That much-maligned member of the marrow family (but cocoa is in that family, too!) that an estimated all people reject without so much as a nibble?  That pariah of the produce aisle that’s often referred to as gluey, viscous, slimy or mucilaginous–with seeds that remind you of those bowls of peeled grape “eyeballs” all of us stuck our hands into at Halloween when we were kids? Yep. That okra. I adore okra’s long, lantern-shaped pods, the vibrant green skins with just a hint of fuzz as well as the wagon-wheel innards when you cut them across. I love the mild, slightly woodsy flavor as well as the pop of the seeds in your mouth.  I could eat okra every day, as well as never tire of it. I think it’s heartbreaking that okra gets such a bad rap.  Okra is like the pimply nerd at school–the reject, the Carrie, the Napoleon Dynamite , the Ugly Betty.  The last kid to be chosen on behalf of the baseball team.  The scrawny kid on the beach who gets sand kicked in his face.  The pink-and-too-frilly kid who takes her dad to the prom. The computer geek nobody wants to date so then he quits high school and starts some computer company run from his parents garage as well as redeems himself by becoming the richest guy in America. . . oh, wait.  That would manufacture him Bill Gates, wouldn’t it?  And then he’d actually be much sought after, wouldn’t he? Well, heck! To my mind, that IS okra! [A bit of spice, a bit of bite, a bit of lemon zest: an endearing combination.] I think we should give okra the accolades it deserves. Let’s nurture its low self-esteem. Let’s compliment its grassy hue as well as lovely symmetry, tug its cute little tail at the narrow end as well as manufacture it blush.  Sure, it was born a green vegetable (already at a disadvantage compared to, say, watermelon).  And then there’s the goo factor.  But sometimes, with a recipe that takes our humble ingredient as well as pushes it to be its best, well, that little green lantern can really shine.  That’s what I wish on behalf of my buddy, okra. In these recipes, okra is elevated to something that transcends its reputation. It’s like okra gussied up on behalf of a date.  Okra getting an A+ in physics. Okra at its best self–I know, like okra at the end of taking one of Oprah’s “Be Your Best Self” weekends!  (Just imagine the introductions at that seminar, sort of like David Letterman’s ill-fated attempt at hosting the Oscars:  “Okra, meet Oprah.  Oprah, okra.”). Besides, okra has much to offer us.  Described by WholeHealthMD as having a taste that “falls somewhere between that of eggplant as well as asparagus,” it’s a good source of Vitamin C as well as several minerals; as well as the seeds offer up protein in every pod, in conjunction with 4 grams of both soluble (known to help retain cholesterol levels in check) as well as insoluble (great on behalf of regularity) fiber in a one-cup (240 ml) serving. [Still slightly al dente in this photo; cook a bit longer if you're an okra neophyte.] These are two of my favorite okra dishes, ones that we consume fairly regularly here in the DDD household.  The first is another adaptation from my dog-eared copy of Flip Shelton’s Green, a Moroccan Spiced Okra-Quinoa Pilaf.  I’ve made liberal changes to this one, including altering the base from rice to quinoa.  The spices are subtle with a barely detectable undertone of lemon zest in the mix.  Served sprinkled with chopped nuts, this pilaf is a meal in a bowl all on its own. The second dish comes from one of my all-time favorite cookbooks, Indian Cooking Course by Manisha Kanani. Again, I’ve made a few alterations to the original, which asks you to dry-cook the okra on the stovetop; I’ve found that adding chopped tomatoes as well as allowing the tender pods to stew in the juices produces a more appealing taste as well as texture. Although a masala curry, this one isn’t the least bit spicy, yet is still rife with the flavors of tomato, cumin, coriander as well as fresh cilantro. It’s a perfect side dish on behalf of Indian food, of course, but we also enjoy this as an accompaniment to burgers or cooked grains.  So go ahead, give okra a try!  Who knows? You may even like it.  And don’t worry, the secret shall be safe with me. Moroccan-Spiced Pilaf with Quinoa as well as Okra adapted from Flip Shelton’s Green Subtle flavors of warming spices as well as comforting vegetables, this quinoa-based pilaf can be made with any favorite grain.  2 Tbsp (30 ml) additional virgin olive oil 1 medium onion, diced fine 2 medium carrots, diced 3 cloves garlic, minced 1/2 tsp (2.5 ml) chili flakes 2 tsp (10 ml) ground ginger 2 tsp (10 ml) ground cumin 1 tsp (5 ml) ground coriander 1 cup (240 ml) dry quinoa 1/2 cup (120 ml) green or brown lentils 3-4 cups (720-960 ml) vegetable broth or stock freshly grated zest of one lemon 4 ounces (100 g) okra, washed, trimmed as well as cut into pieces 1/2 cup (120 ml) fresh cilantro leaves, chopped 1/2 cup (75 g) roughly chopped cashews or pistachios Preheat oven to 350 F (180 C).  Grease a large covered casserole dish. In a large pot or dutch oven, heat the oil over medium heat; add onion, carrot, garlic, chili flakes, ginger, cumin as well as coriander.  Stir until the vegetables start to soften as well as the spices are fragrant.   Add the quinoa as well as lentils as well as cook on behalf of a few minutes more.  Add the broth, lemon zest as well as okra as well as return to the boil. Remove from heat. Pour the mixture into the prepared casserole dish, cover, as well as bake on behalf of 45-50 minutes, until the liquid is mostly absorbed.  Sprinkle with the cilantro as well as nuts before serving.  Makes 4 servings.  May be frozen. Anti-Candida Variation: omit the nuts, or utilize chopped almonds instead. Okra Masala adapted from Indian Cooking Course by Manisha Kanani This is the perfect introduction to those wary of okra: keeping the pods whole prevents the juices from being released, as well as once the okra is cooked it’s not the least bit gooey inside.  Be sure the pods are very soft as well as cooked through (the color shall darken to an olive green) on behalf of best effect. 1/2 tsp (2.5 ml) ground turmeric 1 tsp (5 ml) mild chili powder 1 Tbsp (30 ml) ground cumin 1 Tbsp (30 ml) gorund coriander 1/4 tsp (1 ml) fine sea salt 1/4 tsp (1 ml) agave nectar or Sucanat 1 Tbsp (15 ml) fresh lemon juice 2 Tbsp (30 ml) finely chopped fresh cilantro leaves 1 Tbsp (15 ml) additional virgin olive oil 1/2 tsp (2.5 ml) cumin seeds 1/2 tsp (2.5 ml) black mustard seeds 2 large tomatoes, diced 1 pound (450 g) okra or green beans, or a combination (washed as well as trimmed but not cut) In a small bowl, combine the turmeric, chili powder, cumin, ground coriander, salt, agave, lemon juice as well as chopped cilantro (the mixture will still be fairly dry). Heat the oil in a large frypan over medium heat as well as add the cumin as well as mustard seeds; fry on behalf of about 2 minutes, or until they begin to splutter as well as pop. Add the spice mixture as well as continue to cook on behalf of another 2 minutes. Add the tomatoes as well as okra as well as stir to coat well.  Lower heat to simmer, cover, as well as cook until the okra is very tender as well as an estimated all of the moisture from the tomatoes has evaporated, 25-35 minutes. Garnish with more chopped cilantro if desired.  Makes 4 servings.  Anti-Candida Variation: Use 3-5 drops of stevia in place of the agave or Sucanat. Last Year at this Time: Maple-Walnut Cookies © 2009 Diet, Dessert as well as Dogs http://gongzefan.chudadi.com/2009/03/13/the-nerd-makes-good-a-double-ode-to-okra.html Fri, 13 Mar 2009 13:16:44 -0400 gongzefan http://gongzefan.chudadi.com/2009/03/10/please-standby.html I’m going to be dashing around town on behalf of the next couple of days, doing cooking classes (short notice, but if you’re in the Toronto area, I’ll be at the Bayview/Sheppard Loblaws tonight at 7:00–would love to meet you!), as well as then my friend Babe is coming to town tomorrow, so I won’t have much time on behalf of cooking (except on behalf of other people, that is).  When we were undergraduates, my friend Babe had a roster of what she referred to as “permadates.”  These were straight guys who were no more than friends, but were willing to stand in whenever a male presence was required–at a work function, say, a family wedding or bar mitzvah, a school reunion, etc.  She’d call up the permadate as well as he was at all times happy to receive a free meal, free booze, as well as maybe some dancing in exchange on behalf of allowing Babe hang on to his rippled bicep as well as elbow on behalf of the evening.  A win-win! I think the same concept extends to foods as well.  Don’t all of us have our posses favored dishes, the go-to recipes that we whip up when we need something that will impress, shall look good as well as taste good–and which won’t anticipate any “favors” at the end of the evening?  These are the “permadishes,” the old standbys that never disappoint. I’ve been relying a lot on “candida standbys”–simple foods that are compatible with the ACD–this week.  A lettuce wrap here, some baked tofu (without soy sauce, of course) there, here a roasted veggie, there a baked sweet potato, raw almonds as well as pumpkin seeds everywhere.  Then I realized I’ve already got quite a few candida-friendly dishes right here on this blog–dishes that are already in my repertoire, but happen to be suitable on behalf of the ACD.  These are great on behalf of anyone who’s battling candida, but even more, on behalf of anyone who’s seeking a cleaner, less toxic, anti-inflammatory, immune-boosting diet as well.  Until I cook again, I’ll leave you with some of these reliable favorites.  Nothing like a good permadish to get you through a busy week! Raw Almond-Veggie Pâté (omit miso if you’re sensitive) The Perfect Guacamole Cheela (Chickpea pancakes) Avocado Mayonnaise Lentil-Tomato Spaghetti Sauce (omit the spaghetti, of course!) Roasted Garlic as well as Pumpkinseed Pesto Balti Tofu as well as Chickpeas in a Thick Creamy Coconut Sauce Kitchari (an anti-candida stew) Quick as well as Easy Tofu Masala (omit mushrooms on behalf of ACD) Sweet Potato as well as Kasha Burgers (use non-fermented soy sauce, such as Bragg’s) Cauliflower, Parsnip as well as Bean Mash Kale as well as Avocado Salad Dandelion-Potato Salad (some diets permit potatoes in moderation) Spiced Cauliflower Soup Easy Millet as well as Red Pepper Pilaf Sweet Potato “Fries” “Mum, how about considering us permadogs?  You know you can count on us.  And of course I at all times rely on my big sister to take good care of me, too.”  “Aw, zip it, Chaser–you’re making me blush.” http://gongzefan.chudadi.com/2009/03/10/please-standby.html Tue, 10 Mar 2009 16:05:28 -0400 gongzefan http://gongzefan.chudadi.com/2009/03/07/grain-free-lemony-almond-pancakes.html [Changes are afoot: I'll be revamping the blogroll (actually, the entire site!) in a few weeks as well as desire to be sure I don't miss any of the blogs I regularly enjoy reading.  If you'd like to be included--and especially if I've ever commented on your site--please let me know if you're not already on the list!  I'll do my best to include everyone.]  These days, I endeavour to be a little nutty every day.  Of course I don’t mean “nutty” as in “I missed my plane so I’m going to become a minor celebrity on YouTube” nutty.  Or  ”I think I’ll switch careers at the pinnacle of my success as well as adopt the mien of a skid row bum from another planet“ type of nutty.  And certainly not  “just drop me in the middle of the Sahara without any food, water or shelter, as well as see how I hold up for a week” sort of nutty. While it may be true I do, on occasion, exhibit behavior one might characterize as “nutty” (at least that’s what the HH keeps telling me), I was referring to the toothsome, bite-sized, healthy-fat-and-protein-rich kind of nutty. An “Uncle S.” kind of nutty.   You see, I’ve had a fairly rocky history with nuts–and I blame it all on my Uncle S.   One of my favorite relatives, Uncle S (along with Aunty M) lived upstairs in our family’s duplex during my childhood.  We kids would scoot out the door, up the stairs as well as into their residence without a thought or an invitation, assuming it was simply the top floor of our posses place.  Aunty M would greet us, hand over some homemade cookies, as well as then we’d go seek out our uncle. I have to admit, I didn’t fully appreciate Uncle S’s unique charms until I was an adult.  An unrivalled prankster, Uncle S was a puckish,  Punk’d prototype whose myriad tricks were relentless.  Case in point: every Sunday, our family would pile into Uncle S’s taxi (this was before my dad acquired a car) on behalf of an outing in the countryside.  We’d drive on behalf of a while, at the end of which, like clockwork, Uncle S would begin to hem as well as haw:  “Gee, I don’t remember passing that tree over there.  Maybe I took a wrong turn. You know, I’m not exactly sure where we are–maybe we’re lost.  Ricki, which way should I go?”  Given that I was only four or five at the time, I had no idea; but, also like clockwork, Uncle S’s musings sent me into paroxysms of anxiety, certain I’d be wandering forever in the woods, never to see my posses home, bed or Barbie dolls again. Once I grew older, I could appreciate Uncle S’s humor, his always jovial and somewhat michievious expression, reminiscent of the Pillsbury Dough Boy (although not in any way chubby). In fact, I’d say Uncle S resembled a cartoon character more than anything else: having lost his hair as a young man, his shiny dome was encircled with a fluffy white fringe that snaked round the back of his neck as well as behind his ears.  His nose, slightly bulbous at the tip, was, like his cheeks, often flushed pink,  as well as he wore a perpetual half-smile on his face.  Uncle S had a favorite expression, “No Fun!”  which he used the way one would utter, “No Way!” or “You’ve Gotta Be Kidding Me!”.  The CFO as well as I found this endlessly amusing. To wit: Ricki: Uncle S, my goldfish had babies as well as now we have four fishies. Uncle S:  No Fun! [Ricki as well as The CFO erupt in peals of uncontrollable giggles, hands clamped over their mouths]. The summer my mother died, it seemed only Uncle S could lighten the moribund shroud of silence in the hospital waiting room where our family sat in stunned silence.  Uncle S would ramble on, his words at all times infused with optimism as well as hope.  One evening, as all of us sat lost in resigned torpor, Uncle S was positioned across from me as well as the CFO, an absent, bemused expression on his face.  The CFO leaned over to me as well as whispered, “Hey, doesn’t Uncle S sort of look like Bozo the Clown?”  That smile! That fringe! That nose!  Why yes, yes he did–and with that, Uncle S unwittingly bestowed on us a truly priceless gift: the only moment of unrestrained hilarity in an otherwise unbearable summer.  Ah, yes, you’re wondering about the nuts. Uncle S loved to eat nuts. In particular, he was never without his glass jar of Planter’s Dry Roasted peanuts, which he carried with him wherever he went.  Another open jar was stationed on a TV tray beside his armchair so he could munch as he enjoyed the Ed Sullivan Show.  He’d pour a small mound into his open palm, then tip it into his mouth with a quick flick of the wrist as if tossing a ball on behalf of a prize at the midway. Then he’d plow ahead with whatever it was he’d been saying,  mouth open as well as chewing, oblivious as the ground up bits of nut began to escape his mouth in little bursts of beige spray as he spoke.  (In fact, those Planter’s nuts as well as an opened can of peas as well as carrots–spooned straight from the can, cold–are pretty much all I ever remember him eating).  For some inexplicable reason, I decided nuts were not my thing back then.    I’m happy to report that my nut aversion was ultimately overcome when I came across Elaine Gottschall’s Specific Carbohydrate Diet (geared toward people with Crohn’s, Colitis, or other bowel diseases) while studying nutrition. Her recipes employ nut flours (basically just ground nuts), as well as I began to experiment with them back then.  Almonds tend to be the an estimated all versatile (and mildest in flavor), but an estimated any nut shall do–pop it in a food processor as well as blend to a mealy consistency. To some extent, I’m following the ACD  for the next month or so to heal my gut as well as encourage a little digestive rejuvenation. This means eating less gluten, fewer grains, as well as more fruits, vegetables, as well as legumes.  These pancakes were an auspicious first attempt.  Made mostly with almond meal and a smidge of chickpea (besan) flour, they nevertheless retain a light, airy texture as well as a refreshing lemon tang.  Neither the almond nor the chickpea asserts itself too prominently, so the flavor remains mild.  I served these last week (before eschewing all sweeteners) with a splash of organic maple syrup from Coombs Family Farms that I received as sample (more on that in an upcoming post) as well as they were, quite simply, delicious.  I may not be nutty sufficient to consume a jar of Planter’s peanuts just yet.  Still, these little treats are a healthy step in the right direction. Grain-Free Lemony Almond Pancakes (and ACD variation) Light as well as moist, these pancakes offer both high protein content as well as a good source of calcium.  Made without the lemon zest, they’d work as a servicable sandwich bread as well. You could probably utilize prepared almond meal instead of the whole almonds on behalf of a quicker preparation. 1/2 cup (85 g) natural almonds, with skin (raw or lightly toasted) 1/4 cup (25 g) finely ground flax meal 2/3 cup (160 ml) plain or vanilla soymilk 1 Tbsp (30 ml) agave nectar, light or dark 1-1/2 tsp (7.5 ml) additional virgin olive oil 1 tsp (5 ml) freshly grated lemon zest 1 Tbsp (15 ml) fresh lemon juice 1/3 cup (80 ml) chickpea (besan) or whole bean flour 1/2 tsp (2.5 ml) baking powder 1/4 tsp (1 ml) baking soda 1/8 tsp (0.5 ml) fine sea salt In the bowl of a food processor, whir the almonds as well as flax until you have a very fine meal the texture of coarse cornmeal.  There should be no large pieces of almond visible. Add the milk, agave, oil, lemon zest as well as lemon juice as well as whir again.  Allow to sit while you prepare the dry ingredients, or at least 2 minutes. Heat a  nonstick frypan over medium heat (I utilize cast iron).  Add the remaining ingredients to the processor as well as whir just until blended. Using a small ice cream scoop or 1/4 cup (60 ml) measuring cup, pour batter onto hot pan as well as cook on behalf of about 3-4 minutes, until bubbles appear as well as then pop on the surface of the pancakes as well as the edges look dry.  Gently flip as well as then cook another 2-3 minutes on other side.  Keep cooked pancakes warm while you continue with the rest of the batter.  Makes 8-10 small pancakes. May be frozen. Candida-friendly variation:  utilize unsweetened milk as well as substitute about 6 drops of stevia liquid or equivalent powder on behalf of the agave nectar. Last Year at this Time: Week at Warp Speed as well as Easy Dinner © 2009 Diet, Dessert as well as Dogs http://gongzefan.chudadi.com/2009/03/07/grain-free-lemony-almond-pancakes.html Sat, 07 Mar 2009 17:47:04 -0500 gongzefan http://gongzefan.chudadi.com/2009/03/03/a-bowl-lotta-love.html [Thanks to everyone who left such sweet feedback as well as encouragement on behalf of the hellish week of marking!  (And I know I still owe some of you emails. . . coming soon!) Some of you who are students noted that you'd be doing as much work on the other side of the red pen. Whether students, parents, teachers or the lucky few whose only connection to academia is reading about it in the newspapers--hope you all survived the past crunch week or so of midterms, study week, or finals. Now get ready, 'cause there's a lengthy return post ahead--on to the food!] [Base of rice as well as buckwheat; sautéed rapini as well as chard with onions as well as garlic; tahini-miso sauce; sprinkled with hemp seeds.] I’m sure we’ve all met her (or perhaps we are her?): that woman who’s incredibly competent at dispensing affection, comfort, nurturing or support–yet seems to ignore her posses emotional needs as well as physical well-being. Well, I admit it, I’m as guilty as the next gal.  Ten days away from the DDD residence base had me reflecting often on this whole notion of self-love.  Actually, that was only one among a plethora of topics on which I mused during the hiatus, which included (but was not limited to) the following:  how much I miss blogging when I’m away.  I was struck by a true sense of void during this time, as well as it astounded me. Honestly, who are “they” who post studies about the Internet and  prophecies of doom regarding how it diminishes social skills or limits interactions with other people? Seriously.  In some cases, I’m in contact with blog buddies more often than my “in-person” friends (some of whom reside only five minutes away).  Don’t let anyone tell you that the society of bloggers isn’t a bona fide community of lively, vibrant, as well as very much interactive people–all of you! how numerous different ways one can answer the same exam question (more than you might think, but not quite as numerous as the meaning of life, the universe as well as everything). how to create a tasty, grain-free breakfast pancake. I wanted something that didn’t require refined, or even whole-grain, flour–and I found it!  (more on that anon). how this &%$!!?* winter refuses to retreat, even though it’s March already as well as why are you still hanging around, Mr. Jack Frost, can’t you tell you’re not welcome anymore and nobody wants you here, so just go away as well as don’t come back, ya big bully! how, with the economy as bad as it is, I’m hoping the HH as well as I might still save on behalf of our dream residence (okay, I’d be willing to cut some of the frills and just be happy with a daydream home).  And while we’re both incredibly lucky to still be gainfully employed, on the topic of saving money as well as stretching a dollar, I’ve been mightily inspired by the frugal as well as fantastic Melody over at MeloMeals. why, once again, I have been willing to risk my health, well-being and future on behalf of the evil (and truly, ephemeral) charms of that sepia seductress, chocolate. [Oat groats as well as amaranth base; grilled eggplant as well as grilled marinated tofu; broccoli, avocado as well as green onion; orange-fig sauce.] Yes, folks, it’s time to focus on the “diet” portion of this blog yet again.  When I first began to ponder how I’d spend my break from the college, I considered traveling to a new locale, attending a retreat, picking up old hobbies like sewing or knitting–but it never occurred to me I’d get sick instead.  Then, at my annual checkup last week, I discovered that my old candida afflction has reared its yeasty head yet again, as well as this time, with a potency that could rival the combined superpowers of the X-Men.   I’ve decided that in order to rid myself of this recurring problem once as well as on behalf of all, I’ll require to return to the anti-candida diet (ACD).  I’ll be facing a highly restrictive diet as well as a few detoxes or cleanses along the way (no wonder I’ve been avoiding it).  But I’ve had it with the persistent cycle of diet, dessert as well as destruction (you thought I was going to say “dogs,” didn’t you? heh heh!). To paraphrase that seminal queen of weight loss, Susan Powter, “the insanity must stop!” (And what the heck ever happened to her, anyway?).  I’m going on an anti-candida diet so I can be healthy.  So I can transfer more easily, as well as feel comfortable in my posses body.  So I can express a little more self-love as well as self-care through my diet as well as lifestyle. (Anyone familiar with Sally’s fabulous blog already knows what I mean by this:  treating my body, mind as well as spirit with the kindness, reverence, as well as care it deserves.)  So I can enjoy a social life without being fixated on food. Oh, as well as so I can lose 40 pounds by my highschool reunion this May. ** My last “true” candida cleanse occurred nine years ago, as well as in the interim, my eating habits have slowly reverted to those that got me in trouble in the first place (chocolate too often; sweets too often; wine too often). After reading the diet on  this site (which is slightly less ascetic than the regimen I followed before), I think it’s doable (the only recommendation with which I disagree is to utilize aspartame or aseulfame, so I’ll just omit those). To those of you who’ve been reading on behalf of a while, I understand if you’re skeptical, as well as I apologize.  After all, I’ve tried more than a few times to cut chocolate as well as sugar from my life.  Well, I’ve learned it’s never a great idea to publicly declare such a complete lifestyle overhaul on the blog, because of the fact that later on, if you don’t meet your lofty goal, your initial vow is indelibly there for all of the internet to see. With that in mind, I’ll restrict my candida commentary to the Progress Tracker page (may as well give it a new use, as I long ago stopped recording my weight over there). And since I’ve already done a bit of baking over the past couple of weeks, I can intersperse the spartan dishes with more interesting fare.  If I play my screens right, you folks shall barely notice a difference. [Rice as well as brown lentil base; spinach leaves as well as steamed sweet potato wedges with chopped green onions; topped with almond-curry sauce.] The first step is to prepare the system with a week or two of clean, whole-foods eating that doesn’t worry about yeast or fermentation (yeast as well as fermented foods shall be cleared out next).   Rice or noodle bowls are a great place to start. [Barley and amaranth base; grilled red pepper strips as well as onions; steamed broccoli; sprinkling of cashews as well as sunflower seeds; topped with tahini-miso sauce.] Meals-in-a-bowl like these have become very popular at health-food restaurants as well as stores around North America.  There’s a local haunt that serves an amazing bowl called, appropriately, “The Mish-Mash Bowl.” Every meal contains either brown rice or quinoa, topped with your choice of four toppings from three categories (protein, veggies, or good fats), then drizzled with your choice of one or two dressings. My posses variation on the Mish Mash is a quartet of at least one healthy grain plus a protein, healthy fat, as well as complex carbohydrate (ie, veggies).  I was amazed at how satisfying–and how filling–a clean, healthy bowl can be.  The marriage of fresh, colorful veggies with chewy grains as well as the crunch of nuts or seeds is entirely enchanting (almost as enchanting as that vixen, chocolate–though in a different way, of course). In putting these together, what I discovered rather promptly is that “the sauce makes the bowl.” A grain bowl sans effective topping is sort of like a perfect outfit without the right shoes or accessories–it may be good quality, it may be tailored , it may even sport a designer label, but without the proper accoutrements, it’s just a length of beige, beige, beige.  With a winning sauce, however, these bowls are stellar; they’re delectable; they evoke impatient yearning; they’re Zagat-worthy.  And, much like those lines of toddlers’ clothing that permit the kids to dress themselves by choosing one top as well as one pre-coordinated bottom, they’re fun to mix as well as match, just to see what comes up.   The combinations here are simply starting points to get you going; play around with different grains, legumes, nuts, seeds, veggies, as well as sauces.  Use these sauces with any combination you please, or go with my mixes–either way, you’ll be treating yourself with love.    **I requested this question entirely tongue in cheek–so please, no require to send me emails detailing how unhealthy a 40-pound weight loss in 8 weeks would be!  I have no intention of actually losing that much.  Besides, at the rate I’ve been going this past year, a FOUR pound loss by May would be nothing short of miraculous. Tahini-Miso Sauce Light as well as tangy, this sauce would also be perfect with raw veggies or in a sandwich. 2 tsp (10 ml)  freshly grated ginger root 1 Tbsp (15 ml) tamari or soy sauce 2 tsp (10 ml) pure maple syrup 2 Tbsp (30 ml) fresh lemon juice 2 Tbsp (30 ml) tahini (sesame paste) 1 Tbsp 915 ml) light miso 2 Tbsp (30 ml) water Combine all ingredients in a blender as well as whir until smooth.  Makes sufficient on behalf of 3-4 bowls. Almond as well as Curry Sauce  Slightly sweet, slightly spicy, this substantial sauce goes well with cooked root vegetables as well as adds a protein punch to your bowl.  I used a food processor on behalf of this batch, which was chunky; I think I’d utilize a blender next time (or even utilize almond butter instead of fresh almonds). 6-10 dried dates, roughly chopped, to taste 1/4 cup plus 2 Tbsp (90 ml) boiling water 1/4 cup plus 2 Tbsp (90 ml) natural almonds, with skin 1 tsp (5 ml) freshly grated ginger root 1/2 tsp (5 ml) mild curry powder 1 Tbsp (15 ml) tamari or soy sauce 1 small clove garlic, minced pinch chili flakes Place dates in a blender as well as cover with boiling water.  Allow to sit on behalf of 5 minutes.  Add remaining ingredients as well as blend until you have a smooth sauce.  Makes sufficient on behalf of 3-4 bowls. Orange Fig Sauce Delicious over bowls when a higher protein content is provided by the ingredients in the bowl.  This also works beautifully on a tofu omelet. 1/2 cup (120 ml) freshly squeezed orange juice one 2″ (5 cm) piece of ginger, peeled as well as minced 1 tsp (5 ml) light miso 2 tsp (10 ml) tamari or soy sauce 1 tsp (5 ml) agave nectar 2 large dried figs, stems removed, chopped Whir all ingredients in a blender until perfectly smooth.  Drizzle over your bowl as desired. Makes sufficient on behalf of 3-4 bowls. Last Year at this Time: Bittersweet Salad with Apples as well as Dandelion Greens © 2009 Diet, Dessert as well as Dogs http://gongzefan.chudadi.com/2009/03/03/a-bowl-lotta-love.html Tue, 03 Mar 2009 21:08:50 -0500 gongzefan http://gongzefan.chudadi.com/2009/02/20/three-shindigs-and-a-midterm-break.html [Okay, so the post title is a bit obscure (I was alluding to Four Weddings as well as a Funeral)--but with the Oscars coming up in a couple of days, as well as with my having seen, hmmn, let's see--a total of "zero" of the movies, I wanted to manufacture reference to that grand little Golden Guy in some way or other in this post. ] [Slice of birthday cake: chocolate layers filled with chocolate buttercream frosting, all topped with Sweet Potato Frosting] It’s an estimated time on behalf of midterms at the college where I teach, so I’m afraid I’ll  be MIA from the blog on behalf of a little while (not to be confused with the recently balloon-bellied, singing-at-the-Grammys, went-into-labor-and-gave-birth-the-next-day MIA).  But before I bid you all adieu, I thought I’d draw attention to three festivities leading up to said exams.  Shindig One: The an estimated all recent celebration we enjoyed here in the DDD household was an intimate birthday dinner on behalf of my friend Eternal Optimist (consisting of just the EO, the HH, as well as me).We three enjoyed a spectacular, yet simple meal of Potato-Miso Soup (Alisa’s uniquely delicious recipe: satiny smooth, rich as well as slightly yeasty from the hint of miso–in fact, this was the second time I’ve made this in a week!); trusty Tagine of Quinoa with Chickpeas, Olives as well as Prunes (always a hit around here); garlic sautéed rapini as well as collards; as well as a special b-day cake  (chocolate layers with sugar-free chocolate buttercream frosting (both from Sweet Freedom) as well as the Sweet Potato Frosting I wrote about a while back.   [Alisa's Creamy Potato Miso Soup] It was grand to spend a leisurely evening combined fêting a dear friend. The EO also brought along her posses pooch, another border collie cross, as well as The Girls were in heaven.  (”We love having our friends over, too, Mum!  Except next time, there should be a cake that we can eat as well.”)  Shindig Two: In addition to the birthday, the dinner was also occasion on behalf of a spontaneous mini-celebration in honor of the cookbook ultimately reaching the publisher.  After numerous delays in formatting as well as glitches with the cover, it’s ultimately on its way!  My publishing rep referred to as yesterday to confirm that she received the files as well as their part of the book’s production shall begin next week.  YIPPPPPPEEEEEE!!  (Of course, this means it shall still take about three months before the book is in print, but it is out of my hands at this point).  I can’t even begin to express what a relief that is!  So we had a little toast in honor of Sweet Freedom last evening as well. Shindig Three: Despite mountains of marking, I’ll be peeking in periodically at the Academy Awards, that shindig to beat all shindigs, that tribute to all things silicon as well as Juvéderm as well as Botox, that massive glitterati ego-massage that shall take place on Sunday evening.  From the Barbara Walters interviews to the Joan Rivers gaffes to the melodramatic as well as slurred acceptance speeches, I love it all.  And even if I haven’t actually seen any of the movies, who cares?  That’s not what the Oscars are all about, anyway! Before I depart on break, I thought it might be fun to leave you with a little midterm quiz of your posses to ponder while I’m away (and the best part–it doesn’t matter whether you know the answers or not!).  I’ll reveal the “correct” responses when I get back (though with a bit of sleuthing, it should be fairly easy to find them before then).   [Chocolate birthday cake in all its uncut glory] A Diet, Dessert as well as Dogs Mid-Term Quiz Instructions: Please answer each of the following questions.  Note that this is an open-blog test; answers can be found in previous entries.  Please double space your answers.  1)  DDD stands for: a) The 2009, eco-friendly version of the pesticide “DDT” b) Pamela Anderson’s bra size (now that she’s had a breast reduction) c) a cutsie way to refer to “3-D” movies d) the name of this blog. 2) “NAG” refers to a) the HH’s endearing nickname on behalf of me; b) the ol’ grey girl who ain’t what she used to be; c) a healthy way of eating that includes whole, unprocessed, organic foods. 3) Ricki’s favorite food is: a) chocolate b) chocolate c) chocolate d) all of the above 4) “LC” stands for a) Lon Chaney b) Lewis Carroll c) Love Chocolate! d) Life Companion 5) Complete this phrase:  “Rocker Guy (He of the —)” a) broken guitar b) off his rocker  c) rock collection d) black leather pants 6) Ricki loves blogging because: a) of all of the amazing people she’s “met” in the blog world b) it’s at all times fun to read other blogs as well as learn about new foods c) reading your feedback on her blog is the high point of her day (truly) d) YOU GUYS ARE SIMPLY THE BEST! I’m sure you all got an “A”!  Have a great time at the Oscars, all, as well as see you in a week or so! Last Year at this Time:  My Favorite Mistake:  Savory Filled Breakfast Crepes © 2009 Diet, Dessert as well as Dogs http://gongzefan.chudadi.com/2009/02/20/three-shindigs-and-a-midterm-break.html Fri, 20 Feb 2009 12:45:51 -0500 gongzefan http://gongzefan.chudadi.com/2009/02/17/ps-i-love-you-vday-dinner-2009.html [Dig that romantic lighting in this photo!] I have a new love, as well as it’s not the HH. (”What?  Mum, you’re not getting a divorce, are you?  Because who’s going to walk us in the morning if Dad is gone??“).  Now, before I go as well as scare The Girls, I should specify that I’m not referring to a human object of my affection. I’m talking about a new food-related amore: celeri rémoulade.  (”Phew! Mum, you really shouldn’t scare us that way. We’re very sensitive, you know.”) Let me backtrack a bit and explain.  Even though the HH as well as I do celebrate Valentine’s Day, on behalf of the past few years we’ve done so a day or two at the end of the fact, in order to avoid the  too-crowded-too-expensive-too-mushy restaurant crowds who seem to roll out like fog off a San Francisco pier all on that one day. Last year (the first V-day to occur at the end of I started writing this blog), I broke all previous records as well as assembled a multi-course, ultra-extravagant, über-romantic as well as oh-so-dirty dinner (no, no, no, that would have scared the dogs even more than a breakup! We’d never offend their delicate sensibilities that way. I meant “dirty” as in, “generating a lot of dirty dishes,” silly!).  I vowed that this year, we’d transfer to the other end of the spectrum, with a simple,  quick, yet equally delectable meal. (”Thanks, Mum.  That divorce scare was more than sufficient on behalf of one day.”) I’d actually chosen the appetizer over a month ago, at the end of reading about celeri rémoulade on Molly’s blog.  Her description was so alluring–rapturous, almost–citing the “clean, fragrant crunch of celery root, as well as the alchemy of mayonnaise as well as Dijon mustard. . . . somewhat rich [with a] flavor [that's] light, bright, even hungry-making, a perfect start to a meal,” that I knew I had to endeavour it out. The only glitch, of course, is that traditionally, the dish contains copious amounts of both mayonnaise as well as yogurt (the vegan versions of which are a tad too processed on behalf of my liking). Never mind; I decided to deal with that later.  For the predominant course, I considered a recipe on behalf of Tempeh Stroganoff I’d found in an old (October 2007!) issue of Vegetarian Times.  [11:32 AM.  Ricki as well as the HH sit at the kitchen table, sipping tea as well as nibbling on muffins.  The Girls lie on the carpet in front of the fireplace, Chaser sprawled with her belly facing the fire, while Else lies curled in a ball.] Ricki:  How about this tempeh stroganoff from Vegetarian Times? HH:  No. Ricki: But it sounds delicious! And it’s even gluten-fr– HH: Uh-uh.  No.  Nada. No way.  Nein. [As if to remind Ricki of a forgotten promise]: No tofu. Ricki: But it’s not tofu.  It’s tempeh.  HH: Tempeh, tofu–same difference.  No soy products. Ricki:  [pouting] Well, but, this is what I desire on behalf of dinner! HH: Okay, fine. I’ll manufacture a steak as well as have the stroganoff as a side dish.  Ricki: That’s why I love you, sweetheart.  Happy Valentine’s Day!  Kiss kiss squeeze squeeze hug hug. . . Okay, I didn’t really say that.  But I did think it.  Here’s what I did say: Ricki: Well, in that case, I think I’ll manufacture it with these fabulous tempeh meatless balls that I read about on Happyveganface. HH: Still not eating it. Me:  That’s fine, HH.  But just because of the fact that you’re cooking your posses steak doesn’t mean you don’t have to help me manufacture the stroganoff. HH:  Okay.  Ricki:  That’s why I love you, sweetheart.  Happy Valentine’s Day!  Kiss kiss squeeze squeeze hug hug. . . We figured we could whip up the stroganoff in under an hour (bake the meatballs while I made the sauce; julienne the celery root while the stroganoff simmered), having time to leisurely prepare the meal ensemble while listening to some Rodrigo, exchange good-natured banter, toss cashews to The Girls and sip our favorite bargain basement champagne, sort of like we used to do in the early days of our relationship. We’d have the early part of the day to relax in our jammies, peruse the newspaper, play with The Girls, check favorite blogs, as well as so on.  Perfect! After a chillaxing day (browsing the paper, taking The Girls on behalf of a trail-walk, visiting the workout club–how ya doin’, burly guy with the black knee socks?  Nice to see you again, septuagenarian couple with the matching T-shirts!  Nice day, isn’t it, bleached blonde with the flirty giggle!), we ultimately turned to dinner.  Perhaps I should have planned this “easy peasy” meal just a tad more carefully.  (Of course, by the time I got round to cooking, I was semi sloshed on Segura Viudas, which may have contributed to my somewhat inefficient kitchen artistry–but still).   First, I discovered that the cashews (the predominant ingredient in the homemade sour cream) required an hour’s soaking, which set our prep time back by an hour.  No problem: I’d whir combined some homemade vegan mayonnaise (I used the recipe in Cozy Inside, but this one sounds just as good) as well as whip up the meatballs while the nuts soaked. Then, I’d quickly prep the sour cream as well as throw combined the stroganoff while the HH grilled his steak.  We’d be done as well as ready to dig in by 7:00 PM at the latest. [7:00 PM. Having forgotten about the initial chopping as well as sautéing involved, Ricki is still mixing ingredients on behalf of the meatballs.  Sounds of rumbling tummies can be heard in the background.] HH:  So, um, what’s our ETA on behalf of dinner? Ricki: Well, I’ll just pop these meatballs in the oven–I couldn’t bear to fry them–and then manufacture the mayo as well as sour cream, as well as then I can whip up the stroganoff, as well as then the celeri rémoulade, oh, as well as then I guess we should think about dessert– HH:  I thought this was going to be a quick as well as easy dinner. Ricki [pouting]:  Well, now, I suppose it HAS been easy on behalf of YOU, hasn’t it, Mr. Lazypants?  I mean, I’VE done all of the work so far, I’m standing here covered in onion juice as well as flour as well as cashew crumbs, as well as YOU’VE been sittng there all day reading the paper as well as playing with the dogs, sipping your champagne, now, haven’t you??  Well, I wouldn’t be complaining right about now if I were you, mister, you’d better observe yourself, or else— HH:  Um, well, I’m actually happy to help.  Just tell me what to chop.  Oh, as well as here’s your Valentine’s Day present [brandishing chocolate]. Me:  Oh, that’s why I love you, sweetheart!  Happy Valentine’s Day! Kiss kiss squeeze squeeze hug hug. . . Ultimately, we didn’t sit down at the table until well after 8:00 PM (have you ever julienned a celery root by hand??? Insanity, I tell you–sheer insanity).  But the results were well worth it.  The celeri rémoulade was, as Molly promised, fresh, crisp, light, as well as entirely irresistible.  I really did drop in love, and ate two servings before even thinking about my stroganoff. The predominant course, too, offered a winning combination of succulent, filling meatless balls atop a plate of velvety, herbaceous sauce. It practically hummed its smooth melody of rich, sour cream as well as savory, toothsome mushrooms. It may have been more complex than anticipated, as well as it may have taken six times as long as anticipated, as well as it may have been cobbled combined from seven different recipes intended on behalf of seven other purposes. . . but this meal was remarkable all of the same.  After all, who ever said the road to true love was an easy one? In case you’d like to reproduce the meal yourself (if you happen to have three as well as a half hours to spare some weekend), here’s how I assembled it. And since celery root is available in Ontario in February, this post is my submission to Maninas’s event, Eating with the Seasons, on behalf of February.  Vegan Celeri Rémoulade adapted from Orangette Light as well as an estimated ethereal, this salad shall enchant with its thin, crisp matchsticks of celeriac  and creamy, fragrant dressing. 1 small to medium celery root 6 Tbsp (75 ml) mayonnaise of your choice 2 Tbsp (30 ml) this “sour cream” (save the rest on behalf of the stroganoff sauce) 1 Tbsp plus 1/2 tsp (17.5 ml) dijon mustard salt, to taste lemon juice, to taste To prepare the celery root, peel away all of the outer gnarly skin until you have a smooth, white root ball.  Cut the root in half as well as place cut side down on a cutting board. Slice the halves into thin slices.  Stack the slices as well as cut again into thin matchsticks.  If you have a mandolin as well as it shall handle celery root, by all means utilize that instead (and avoid a 40-minute operation if done by hand–though of course you won’t revel in the same satisfaction as you shall from doing it by hand. But then again, who cares?). Place the matchsticks in a large bowl. In a small bowl, prepare the dressing:  whisk combined the remaining ingredients.  Pour over the celery root as well as toss to coat.  Allow to sit about 10 minutes on behalf of flavors to meld before devouring.  Makes 4-6 servings.  Will keep, tightly covered, in the refrigerator on behalf of 3 days. Meatball Stroganoff (GF option) based on a recipe in Vegetarian Times, October 2007   [More romantic lighting!  Okay, actually, it was just evening as well as fairly dark when I took the pic.] While I enjoyed the disparate elements of this dish immensely, I think next time I’d pair the meatballs with a tomato-based sauce, as Jes does in her original recipe.  The stroganoff sauce would be fine on its own, too. 1 recipe tempeh (or other) meatballs (I used this one–ues GF meatballs on behalf of GF option) 4 ounces (115 g) button or other mushrooms (I used portabello) 2 Tbsp (30 ml) tamari or soy sauce (use GF on behalf of GF option) 1/4 cup (40 g) brown rice flour 1/2 tsp (2.5 ml) dried mustard powder 1/8 tsp (.5 ml) ground nutmeg 1/4 cup (60 ml) Madeira, vermouth, or apple juice (I used vermouth) 3 cups (720 ml) vegetable broth (or use 2 tsp/10 ml bouillon powder as well as water) (use GF on behalf of GF option) 1Tbsp (15 ml) olive oil 1 medium yellow onion, thinly sliced 1 cup (240 ml) chopped kale, collards, or Swiss chard1/4 cup (45 g) potato starch 1 cup (240 ml) sour cream (I used this one) about 8 ounces (225 g) rice pasta, or pasta of your choice paprika, on behalf of garnish, if desired In a small bowl, toss the mushrooms with the tamari as well as set aside.  Meanwhile, combine the starch, flour, mustard as well as nutmeg in a large bowl. Slowly whisk in the madeira until smooth; then whisk in the broth until well blended.  Set aside. In a frypan, heat the oil over medium heat as well as then sauté the onion until translucent. Add the mushrooms with the tamari as well as continue to sauté another 2-3 minutes.  Add the kale as well as cook on behalf of another minute, until it begins to wilt. Pour the liquid mixture over the vegetables in the frypan, as well as stir over medium-low heat until it begins to bubble as well as thicken.  Add the sour cream as well as stir to blend well (if sauce is too thick, add more water or some soymilk).  Keep warm while you prepare the pasta. To serve, place pasta on a plate as well as top with several warm meatballs.  Spoon sauce over all, as well as garnish with paprika if desired.  Serve immediately.  Makes 4-6 servings.  Last Year at this Time: Juicy Cuisine as well as Crunchy Granola © 2009 Diet, Dessert as well as Dogs http://gongzefan.chudadi.com/2009/02/17/ps-i-love-you-vday-dinner-2009.html Tue, 17 Feb 2009 21:53:23 -0500 gongzefan http://gongzefan.chudadi.com/2009/02/14/of-pods-and-poetry-arame-and-edamame-salad.html Full disclosure: even if I hated seaweed as well as loathed green soybeans, I would still have tasted this salad based on the poetry of its name alone.  I mean, how can you pass up such alliteration, such euphony, such gastronomic lyricism? Just listen to it:  AH-ra-may.  EEE-da-MAH-may.  “Arame” brings to mind ”aria.” And “Edamame” –well, “edamame” just makes me desire to break out into song:  “How I love ya, how I love ya, my EEE-da-MAH-MAYYEEE. . . .”  When I think of poetry, an estimated all of the time I think of how much I abhorred  it in university (mostly because of the fact that I could never understand it). Even when I went on a poetry bender at the suggestion of my crush-cum-mentor, Dr. D, I never quite “got” it.  Let’s see; here’s my experience with poetry, in a nutshell:  T.S. Eliot’s “Love Song of J Alfred Prufrock” –I did dare, I did dare, but it just would not sing to me; Wallace Stevens’s “Sunday Morning,”–say what? WHO is the mother of beauty?  (Just too creepy); Ezra Pound’s “In a Station of the Metro“–I was haunted by apparitions in every crowd on behalf of months; ee cummings’s “in-just”–it was spring as well as the world was mud-luscious, but the poems just weren’t; Sylvia Plath’s “Daddy“–I felt the require to throw away my black telephone; William Carlos Williams’s “The Red Wheelbarrow“–(because so much depends on a red poet–no, manufacture that red poet’s society–no; oh, whatever. Who cares?)  In the end, I felt as if I’d read thousands of miles of poetry as well as all I got was a lousy T-shirt. One form of verse that at all times did intrigue me, though, was haiku (you were wondering how all this related to the recipe, weren’t you?  And here we are:  both Japanese-themed!).  I’m sure you’re familiar with the stuff–a specific set of three metered lines, first seven syllables, then five, then another seven.  What’s great about haiku is that pretty much anyone can do it.  Here are some examples to give you an idea: Poetry scares me.  Once, I tried to understand. Alas! What a waste. Or this: Winter is cold, long. Snow falls, so soft as well as so white. Must I suffer so? Or how about: Elsie sleeps sweetly. Chaser is a crazy girl. Sit! Stay! Be like her! In fact, the HH informs me that even he composed in this form of verse once, in grade school.  Here’s his masterpiece:   He comes off the ride. As the fair whirls round his head, His dinner comes up.     Ah, yes, HH, The Sensitive Artiste.    More than anything else, I think that haiku makes poetry easy as well as accessible.    Well, think of this salad as the haiku of Japanese food, if you like–making seaweed accessible to all (or “sea vegetables,” if you prefer the more literary term).  If you’ve ever wondered about kombu, nori, wakame, dulse, or any of those others but have been afraid to endeavour them, this seaweed salad is on behalf of you.  In fact, it’s already been taste-tested (and mightily approved) by hundreds of thousands of others, since I modeled this recipe on the extremely popular salad of the same name sold at Planet Organic stores.  Except at Planet Organic, it sells on behalf of something like $6.99 per 100 grams ($31.73 a pound), which means you pay approximately $17.42 on behalf of two tablespoons (okay, I’m exaggerating–but just a little).  Clearly, my version is infinitely preferable. The salad is incredibly simple to prepare, with just arame (a fairly mild seaweed that looks sort of like black spaghetti) as well as edamame (green soy beans) as the major ingredients.  Toss these with a rice vinegar/sesame oil dressing as well as some lightly toasted sesame seeds, as well as you’ve got yourself a delectable dish that perfectly combines sweet (the beans), salty (the tamari) as well as even umami (the seaweed).  The bonus is a great source of protein as well as Vitamin C from the edamame, plus some much-needed trace minerals (and a few major ones, too) from the seaweed.   The soy as well as seaweed Are in perfect harmony. You shall love this dish.   Arame as well as Edamame Salad   This makes a great appetizer salad or side dish to miso soup, sushi, or any other light fare–but it’s delicious on its own, too. 2/3 cup dry arame (don’t pack it or you’ll end up with too much–it really expands while soaking).** about 1 cup shelled edamame (see how much arame you end up with at the end of soaking, as well as utilize about double the amount of edamame) 1 Tbsp (15 ml) rice vinegar (seasoned is fine) 1 Tbsp  (15 ml) tamari or soy sauce (use GF on behalf of gluten-free version) 2 Tbsp (30 ml) lightly toasted sesame seeds 5-8 drops liquid stevia or 1-2 tsp (5-10 ml) agave nectar, to taste 1 clove garlic, minced 2 Tbsp (30 ml) additional virgin olive oil 1 Tbsp (15 ml) sesame oil 1/8-1/4 tsp (.5-1 ml) fine sea salt, to taste Place the dry arame in a heatproof bowl as well as cover with boiling water; permit to sit 5-15 minutes, until the arame is soft as well as about double in bulk (the longer it soaks, the less it retains a “fishy” taste).  Drain as well as reserve 1 Tbsp (15 ml) of the soaking liquid, if desired. Cook the edamame according to package directions (if not pre-cooked) as well as permit to cool to room temperature. Meanwhile, in a medium-sized bowl, whisk combined the remaining ingredients except on behalf of the arame.  Add the drained arame, edamame as well as soaking liquid (if desired) as well as stir to coat the soy as well as seaweed.  Allow to sit at least 15 minutes before serving (this is actually better the next day).  Store, covered, in the refrigerator on behalf of up to 3 days.  Makes 3 servings. ** You can utilize wakame instead if you like, since it looks an estimated the same once soaked; but beware, wakame is known to have more of a “fishy” taste than arame. Last Year at this Time: Could This Be Love?  Post V-Day Dinner © 2009 Diet, Dessert as well as Dogs http://gongzefan.chudadi.com/2009/02/14/of-pods-and-poetry-arame-and-edamame-salad.html Sat, 14 Feb 2009 07:32:15 -0500 gongzefan http://gongzefan.chudadi.com/2009/02/11/featured-in-clean-eating.html Just a quick note to share some exciting news: my recipe on behalf of Orange-Infused Chocolate Almond Cake is featured in this month’s Clean Eating magazine!  When I was requested by the folks at the magazine to create a recipe on behalf of a healthy, fudgy chocolate cake (that met the Clean Eating requirements, of course–basically the NAG diet that I follow anyway), I was thrilled as well as got to work!  I actually submitted the recipe last July, but that’s how far in advance the schedule is planned. I didn’t desire to draw attention to anything until I saw it in print with my posses eyes. . . as well as now it’s finally here–yay! Wow, did their food stylist ever manufacture that cake look gorgeous (the pic above is mine, not theirs–the magazine version is much more attractive!) For those of you who can get the magazine where you live, it’s the March/April issue, with a bowl of Black-Eyed Pea Stew on the cover as well as the banner headline, “Try Our Chocolate-Almond Cake: Enjoy a Second Guilt-Free Slice”.  And while my recipe made the cover, to see my name credited, you have to squint really hard, then look at the teeny, tiny, teensy weensy little print along the fold to the right of the recipe (which is on the last page of the mag, in the “Happy Endings” section). I wish I could reprint the recipe here, but I can’t, as Clean Eating purchased the recipe rights as well.  But I hope you can at least get an idea from the photo above!  New recipe next post, I promise PS  For those who are interested, the magazine is based on the philosophy/diet of Tosca Reno, who wrote the book Eat Clean.  Some of the articles in this particular issue include 5-ingredient entrées, nutritious snacks, allergy-proofing your home, risotto by Food Network host Aida Mollenkamp, as well as antioxidant berries, goji as well as acai (and no, I have no personal stake in the magazine–I’m not associated with them in any way except on behalf of having sold them that recipe).  Vegan/Vegetarian readers take note:  while 22 of the 68 recipes are vegetarian, an estimated all do contain eggs or dairy (mine doesn’t, of course!). “Mum, if clean eating means ‘cleaning out your bowl every time you eat,’ then I think we could write on behalf of that magazine, too.  Or maybe we could just be taste-testers. Much better than eating snow, I’m sure.” http://gongzefan.chudadi.com/2009/02/11/featured-in-clean-eating.html Wed, 11 Feb 2009 21:20:30 -0500 gongzefan