Book Club!

The book- The Many Aspects of Mobile Home Living by Martin Clark

The restaurant- brunch at Whitlows on Wilson

We wondered about the supernatural aspects in the story. I must admit that I didn't get too far in this story- I was too busy with the holidays and with my nutrition reading. The white tears seemed odd, I kept thinking they were glue or some sort of pills or I don't know but after the discussion I get it. I think that I would like to finish this story-

Next book- Marley and Me by John Grogan

Polenta-Sunflower-Millet Bread

This made a very soft yet crunchy bread- I loved it. The maple syrup (replacement for the honey) added sweetness without being too maple-ly. I didn't miss the honey.

Polenta-Sunflower-Millet Bread
The Bread Lover's Bread Machine Cookbook by Beth Hensberger

2-pound loaf

1 1/2 cups water
1/4 cup honey
3 tablespoons sunflower seed oil

3 1/4 cups bread flour
3/4 cup whole wheat flour
1/3 cup polenta
1/4 cup whole raw millet
1/4 cup raw sunflower seeds
2 tablespoons gluten
2 teaspoons salt

2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions.
Set crust on medium and program for the Basic or Whole Wheat cycle; press start. (This recipe may be made using the Delay Timer.)

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

My notes:
I used maple syrup instead of honey.
I used Hodgson Mill cornmeal instead of polenta- I had it and it seems to have a coarser grain.
I made the 2 pound recipe but set the machine to dough. Then I removed the dough and divided it between two loaf pans, let it rise for about 30 minutes or so and then baked it in a 350F oven for about 30 min or so. The 30 is a rough guess- it could have been closer to 45. My kitchen was very warm this day and it was closer to 30 min for the rise in the pans.

Argentine Black Bean Flat Bread with Chimichurri Drizzle

My goal is to eat no animal protein Mon- Thurs and very very minimal animal protein on the weekend. Not a problem so far- I've been eating lots of salads, greens, and veggies. I also have been eating the old pasta with marinara sauce and black beans and rice. Time to start to branch out and find more vegan type recipes (all my veggie recipes seem heavy in cheese ;) ) and that DH and I both like.

I made this yesterday and we both loved it!

Argentine Black Bean Flat Bread with Chimichurri Drizzle
created by Erin Mylroie, adapted from Cooking Light Jan/Feb 07

1 red bell pepper
1 tablespoon cornmeal
Cooking Spray
1 tablespoon dry yeast
1/8 teaspoon sugar
1 cup warm water (100-110F), divided
3 cups all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 1/2 cups Black Bean Spread
1/2 cup (2 ounces) finely grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced garlic

Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside.

Reduce oven temp to 450F. Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside.

Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic- about 10 min. Place dough in a large covered bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts., 1 hour or until doubled in size. Roll dough into a 14 x 11- inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450F for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes.

Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip.

Yield: 16 servings- serving size 1 square


Black Bean Spread

1/2 cup coarsely chopped onion
1 (15-ounce) can 50%-less-sodium black beans, rinsed and drained
1 (14.5-ounce) organic fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)

Combine all ingredients in a blender and process until smooth. Yield: 3 cups

My notes:
I only put Parmesan cheese on half the flat bread- that made my side without animal protein. I thought it tasted great and didn't miss the cheese!

I also removed about 1/2 cup of diced tomatoes and liquid from the can and replaced it with 1/2 cup hot salsa.

The Chimichurri Drizzle makes this dish!

I would like to try adding whole wheat flour to the crust, adding some lime to the Drizzle, and finding the Muir Glen tomatoes.

Cooking Light (Karen MacNeil) rec malbec wine with this dish.

Diet Change

I haven't been posting much although I cooked up a storm over Christmas break. Why?? Because of the China Study! I don't remember how I heard about the China Study by T Colin Campbell but I read it over break along with Healthy at 100 and others by John Robbins. I think I read about it in the Healthy at 100 book which was mentioned in VegNews mag that I found and liked. I also found a website by Ruth Heidrich and ordered her CHEF (pretty much all about vegan and raw) cookbook and Senior Fitness. I have also read Omnivore's Dilemma by Michael Pollan and Eat to Live and Disease Proof Your Child by Joel Fuhrman (mentioned on the veganlunchbox.com). Add to that What to Eat and Food Politics by Marion Nestle and I feel I've worked towards a degree in nutrition!

I've decided to significantly cut down on processed foods and animal protein. So far so good. The processed foods went out this summer although I miss my Special K with strawberries. After New Year's jerk pork, good bye most animal protein. I'm not vegan- I still will have a bit of cheese or some shrimp/seafood on the weekend- and well, when I visit my in-laws. I paid close attention to Thanksgiving Dinner and Christmas Eve and Day dinners and there was very very little that I would have been able to eat. That will come but not yet.

I found myself craving greens this summer- what's up with that?? I also ate vegan for two days and then entered by diet information into this site http://www.mypyramidtracker.gov/login2.aspx
and was very surprised at two things- how full I felt and how nutritious my two days were. I did get frowny faces for dairy which I found funny! I hate milk although I love cheese.

The challenge will be to cook for me and for my DH who loves loves loves his meat!

So far so good! it's 12/08 and i've gone and edited out my nonvegan recipes- just couldn't take them anymore on this blog.

Soup Club

We had two delicious soups last Monday- Split Pea Soup from Vegetarian Cooking for Everyone by Deborah Madison and Italian Wedding Soup by Rachel Ray made by MA.

Split Pea Soup
made my CC

1 1/2 cups split green peas, sorted and rinsed
2 tablespoons olive oil
1 large onion, diced
2 carrots, diced
2 large garlic cloves, chopped
1/4 cup chopped parsley
1 teaspoon fresh or dried chopped rosemary
1 teaspoon paprika
salt and freshly milled pepper
Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs
2 quarts Basic Veggie Stock, or water (I used 1/2 store bought stock and 1/2 water)
Mushroom soy sauce- didn't use this
Chopped parsley, marjoram, or rosemary
1/2 cup small croutons browned in olive oil

Cover the peas with water and set aside.

Heat the oil in a soup pot over medium heat. Add the onion and carrots and saute until the onion takes on some color, about 10 minutes. Add the garlic, parsley, herbs, paprika, and plenty of pepper and cook for another few minutes. Drain the peas and add them to the pot along with the aromatics, 1 1/2 teaspoons salt, and the stock. Stir frequently at first to keep the peas from settling to the bottom. Once the soup comes to a boil, lower the heat and simmer, partially covered, until the peas have completely broken down, 1 hour or more. Add extra water if the soup becomes too thick. Remove the aromatics.

Season to taste with soy sauce and/or extra salt as needed. Serve with the chopped parsley and croutons in each bowl.

Can also add 1 bunch of spinach cut into 1/2" ribbons. Stir into the finished soup and cook until wilted.