Chef in my own mind

Friday smorgasborg

An ecclectic melange of leftovers make for a feast on a Friday night.

Smorgasborg nights have to be my favorite each week.  You spend the week making dinners only to have  many little leftovers lurking in the fridge.  There is no rhyme nor reason to the choices here but that is half the fun of such a meal.  It is the diversity on a plate that satisfies.  Tonight's offerings included brown rice, kale & salmon salad with grated beets, carrots, onions and a tahini dressing.  There was mashed sweet potato with ginger,  tatsoi with asian dressing, indian peanut slaw, and some greek salad from an earlier lunch.  

Fridays are also days when I head out to the farm for our weekly food pickup.  Today's offerings yielded this beautiful, green tatsoi.  Since we are learning to eat more greens I decided to combine the tatsoi with the mustard greens that were in my bag and make a tasty asian style dressing consisting of grated ginger, sesame seeds, tamari, agave, and chili garlic paste.  

Tatsoi rosette.  This is a sturdy, yet mild flavored green that lends itself to strong flavors.  

Wash the greens to take out any sand or soil and then blanch for 1-2 minutes in boiling water.  I cut the greens from the core and washed & drained them in my salad spinner.  If you are new to adding whole foods to your diet, consider purchasing a salad spinner for your kitchen forays.  This tool makes short work of taking moisture away from washed greens.  Mine is an Oxo product which has a bowl that can be used for your salad.  

Ingredients for making the dressing for tatsoi greens.  

Boiling water for blanching greens.  Add the cleaned greens and blanch for 1-2 minutes.  Quickly pull the greens out with a slotted spoon or tongs and put into a bowl of ice water to stop the cooking.  

Salad spinner bowl filled with ice cubes and some water, ready for the cooked greens.  

Cut the greens from the core before putting them in the water.  

Tatsoi has been in the boiling water for about a minute.  

Blanched and cooled greens on the cutting board.  Cut them into bite sized pieces.  

Grate about a tablespoon of fresh ginger into a bowl as the first step in making your dressing.  Add 2 tablespoons of tamari or soy sauce, 1 tablespoon brown rice vinegar, half a tablespoon of agave syrup or other sweetener, and half a teaspoon of chili garlic sauce.  You can use sriracha sauce (a hot sauce) as a susbstitute.  Whisk these together, taste and then add the greens.  Top with sesame seeds or some gomaisio (toasted sesame seeds, sea salt, and seaweed).  

Finished tatsoi with dressing.  Let this marinate for about an hour or more.  The flavor improves with time.  

Try this simple recipe for sweet potatos for your Thanksgiving dinner next month:  

 

Sweet potatoes mashed with ginger

1 pound of sweet potatoes, scrubbed

1" fresh ginger, peeled and grated

1 tablespoon coconut oil 

sea salt and ground black pepper for taste

 

Preheat the oven to 375F.  Place the sweet potatoes in a cookie sheet (on a sheet of foil or parchment for cleanup) and poke a few holes in each potato.  Bake for 45 minutes or an hour until the potatoes are soft when pierced with a fork or knife.  Take out of oven and let cool.  Peel and place in a bowl and mash with a fork or a potato masher.  

Add the other ingredients and mix well.  Season for taste.  The sweetness of the baked potatoes does not need additional sugar and is a perfect balance for other dishes that may be more sour or salty.  Seek to balance your meal by having dishes that have sweet, sour, salty, and pungent tastes.  This creates balance to your palate.  

Kale salad with sea salt, minced onion, grated carrot & beets, and topped with leftover cooked salmon.  This salad has a tahini dressing that can be made from ingredients in your pantry or by a purchased dressing.    

The cool thing about working with kale in salad preparations is to play with your kale.  Literally wash your hands with your kale.  This recipe sprinkles the chopped, cleaned kale with sea salt, then you massage the kale for about 3-4 minutes.  This action softens the kale and allows it to begin to soften from the salt added.  You can then add the other grated vegetables.  I did not have anycucumber, but that would be nice here too.  I did have beets, so I grated a peeled, raw beet into my bowl.  It is a kalaidescope of color.  I also minced red onion very finely and a green onion and diced a red pepper to add to the dish.  Mix well with your hands.  There is something satisfying about mixing with your hands.  Try it once (clean hands, of course) and see what I mean!  

You can find tahini dressing recipes all over the internet.  This one used tahini paste (ground sesame seeds).  I find my tahini in the international aisles of most grocery stores or in international food stores.  I have tried many brands of tahini paste and encourage you to do the same.  You will get a better idea of the quality of the product and can pick the one you prefer.    I started with 2 tablespoons tahini, 1 tablespoon lemon juice, grated ginger, salt and pepper to taste.  I tossed a few tablespoons of the dressing with the salad and saved some for passing around later.  I did not have much salmon for this salad but that was OK.    If you wanted to add some protein, consider adding cooked chickpeas or lentils, or some cubed tofu.  

Peanut slaw is a refreshing version to the many slaws that are laden with mayonnaise.  There is no oil or mayo in this slaw.  It is flavored with a mix of indian spice called Chaat Masala.  You can find this at indian shops that sell spices.  It is easiest to buy it there.  You may be able to find it on well stocked international aisles in grocery stores too.  

You can find this recipe for peanut slaw here.  I have tried the Masala fried chicken and it was truly fun.  I have never been a fan of macaroni & cheese, but this one looks like it could turn my head.  

So if its a Friday night or any night with quality leftovers in the fridge.  Make it a feast or better yet, always think about these smorgasborg nights when you cook each day.  They don't all have to match but you will have a variety of flavors and most of all it will be fun.  

 

 

a healthy indian feast

Situated outside of the town of New Milford, Connecticut lies The Silo Cooking School located on Hunting Hill Farm.  This is a cultural kind of place being an estate and working farm once owned by Skitch and Ruth Henderson.  

The twin Silos at Hunting Hill Farm are the home to the Cooking School and store.  

I flew into Hartford, Connecticut and drove down to New Milford for a weekend of healthy indian cooking with celebrity chef, Suvir Saran.  Since attending his 2 classes last summer (2010) here at the Silo, I have been inspired to change the way I prepare food for my family and others.  Saturday night's class was attended by 18 students who came to get their hands into cooking.  We prepared a veritable feast consisting of 8 dishes from Suvir's second book, Indian Home Cooking:  

Bean Poriyal   (Stir Fried Green Beans with Coconut)

Gobi Taka Tak (Cauliflower with Green Peppers, Tomato & Yogurt)

Baigan Kaa Bhartaa (Smoked Spiced Eggplant)

Kaddu Kee Sabzi (Sweet & Sour Butternut Squash with ginger & chilis)

Mung dall Kee Khicharee (My Grand-Uncle's Khicharee)

Hara Keema (Ground Beef with Spinach and Fresh Mint)

Dhaansaak (Spicy Squash, Eggplant, & lentil stew)

Turkey-Paaluk ka Keema (Ground turkey with spinach & whole spices)

Suvir Saran stirs the green bean poriyal while giving tips to his students.  

We divided into 2's and took a station around the room.  The students each donned an apron and washed their hands at the station.   Each recipe was laid out with the required ingredients, 2 cutting boards and 2 chef's knives.  We were instructed to read our chosen recipe at least 3 times, then to begin our preparation.  Mary Kravec is the Executive Chef director of the cooking school.  She and had her staff were standing by as the cleanup and fetching crew as the organized chaos (not really!) went forward.  

Mise en place (everything in its place) for cauliflower with green peppers, tomato and yogurt.

I got to cut the onions with tears and all.   When the class was first advertised back in the spring, I made an announcement on the bulletin board at the Institute for Integrative Nutrition(where I am learning about holistic health).  My fellow friend and student Wendy Gonzales registered to attend. Suvir's introduction gave us all a point of reference about indian food and culture in general, then brought the current state of American eating into perspective.  Americans have become unhealthy by eating foods that are overly processed, too much protein and have lost the ability to sit down and enjoy our food.  

Suvir shared how the food of his country was not the same as what you get in most indian restaurants in America.  "If we ate that way each day we would all be sick!", said Suvir.  He talked about the use of fats and talked about his involvement with Harvard University in the area of food and nutrition.  He spoke of Dr. Willett who has done leading research on how nutrition affects our health (Dr. Willett is head of the School of Nutrition at Harvard University and Professor of Medicine at Harvard. Willet was our very first lecturer at the Institute for Integrative Nutrition).  

This is mise en place for the spicy squash stew with lentils.  (I have made this three times and love the warmth and heat of the spices combined with a plethora of summer vegetables.  The vegetables can be changed with the season.  

Suvir also touched on how a dish with rice and lentils constitutes a complete protein.  Combine these with yogurt and there is nothing else needed for sustanance.  India is a nation of mostly vegetarians although there are parts of the country that have meat in their diets.  The cost of meat is very high in India (as here in the U.S.) and it is being shown that we consume too much protein on a daily and weekly basis.  

Wendy Gonzales and I worked together on our tasty dish.  I think the cauliflower was outstanding!

Cooking and eating together has become a lost art in America.  By preparing food together (as we do maybe a few times a year at holidays needs to once again become a daily part of our lives.  

Cooking brings us together, creating unity and satisfaction that goes far beyond the food we eat.  

Suvir talks about the difference in healthy and unhealthy fats and best ways to use them.  

Our finished dishes in the lineup, waiting for the buffet line to start.  What a feast!  

The Kicharee (shown in the green pot) is a kind of rice porridge.  It is mild in flavor yet has flavors that are soothing.  It is often eaten for breakfast or as comfort food.  

Suvir and his partner Charlie Burd.  Their first book together Masala Farm  comes out in mid December.  

The reward for our efforts is sharing it all together over lively conversation and sharing at the table.  Cheers!  

There was more flavor on this plate then you can imagine.  Starting at the top and going to the right:  Kitcharee, Dhaansaak, Butternut squash with ginger, Turkey keema, cauliflower, Hare keema (beef), & green beans.  No bread was served with this meal.  

With every meal, one should strive for a balance of flavors from sweet, sour, salty, pungent, and astringent.  When these flavors are present a meal will be balanced.  

As we all sat down to eat, Suvir answered questions spawned by our evening's activities.  We talked about food and politics, where we are going and where we are.  He quoted the late Michael Batterberry talking about how young America was as a culture.  We have come together as a melting pot of cultures and through the mechanization of our food system have lost our roots.  He said that perhaps America would one day contribute to the culture of food once it gets back to its roots.  I certainly think we are headed in that direction and want to be a part of that change.  

My message today:  

Get back into the kitchen.

Cook together.

Eat and celebrate together.

Thank you Suvir for planting seeds of change in people's lives.

 

 

Okra spotlighted at today's farmer's market

 

                

Bonnie Deahl cooks up a storm at the Purcellville Community market! 

Whole okra sauteed with coriander and fennel

Today was my farmer's market cooking debut at the Purcellville Community Market.  My motive for cooking at the markets is to satisfy a desire to teach people how to use market ingredients and to encourage others to return to the kitchen to cook organic, healthy yet tasty food for their families.  I am also launching my health coaching practice and the cooking demos is a part of my marketing outreach.  This marketplace supports such an activity as it creates atmosphere and draws folks to the market for more than just shopping for produce.  There is also music and good eats for purchase as well.  The Purcellville market has become a place where community convenes and people connect.  

The sampling was a grilled corn salad followed by whole okra with coriander and fennel and Lothar's Pork & Bacon Boewers sausage flavored with african and indian spices.  Gonzales produce donated 6 ears of corn, red pepper and green onions, lemon basil from Community Gardens (thanks Rob!) and the sourwood honey came from Herban Avenues.  I have jumped through a couple of hoops this summer to make this all happen.  In order to cook at the markets one needs to secure a health permit and set up the cooking station according to health regulations.  

We set up in a drizzling rain early this morning, sort of like a theatre being set up for a play.  Everyone wheeled in their wares, set up tents, helped each other quietly and pleasantly hoping for a busy kind of day.  Drizzly weather often keeps market traffic light, but so does the dog days of August when many are away on vacation.  Such was today, but traffic picked up when the sun came out to play. Juanita Tool, who organizes all the vendors provided a nice write up on the food demo in her weekly newsletter.  

Today's set up consisted of 2 cookstoves, pantry items, spice box, clean up station (in back) and information.  

Okra is an often maligned vegetable, scorned for the slimy consistency often associated with it. Being full of fiber okra reportedly helps stabilize blood sugar as it curbs the rate sugar is absorbed into the intenstine.   Okra is related to hibiscus and its plant has a keen likeness to marijuana.  It is best to pick okra when it is no more than 4 inches long.  Young okra is more tender than that which has grown beyond 4 inches.  It becomes woody as it matures.  Okra comes also in a red variety that cooks into a drier vegetable with less moisture. 

Red okra turns green when cooked.  

My inspiriation for today's okra comes from the indian cuisine.  Nearly every indian household has a number of recipes for this humblest of vegetables.  It is called bhindi (India), bameih (Middle East), Ladies fingers (England), gumbo in Swahili among other names.    Full credit for this recipe goes to my inspirational friend & restauranteur Suvir Saran, author of the popular book Indian Home Cooking.  I have found in cooking my way through this book that there myriad ways to use spices and healthy preparations that are not always representative in today's indian restaurants.  Thank you Suvir for the many of us you inspire.

 

 

Crisp whole okra with fennel & coriander             

Taken from Indian Home Coking, Suvir Saran, p. 67 with minor adaptations

 

I will take no credit for this recipe and give all credit to Suvir for this wonderful way to cook okra.  If you have never given okra a chance, maybe this will inspire you to pick some up at the market and give it a try. Great with all grilled foods.

 

1 pound small okra

2 Tablespoons coriander seeds

4 teaspoons fennel seeds

1 teaspoon whole cumin (optional)

1 teaspoon salt, to taste

1/8 teaspoon cayenne pepper

1/3 cup canola oil

Squeeze of lemon or lime

Whole spices can be found in most ethnic markets or international aisles of grocery stores. 

 

1. Wash & dry okra, trimming  stems and tails and slitting lengthwise  almost the whole length but not all the way through.   Place in a large bowl.

 

2.  Grind coriander , fennel & cumin in a spice grinder till fine.  Add to bowl and then add kosher or sea salt and cayenne and toss all to mix making sure that spices get into the slits on each okra.  There will be excess spice that will go into the pan when cooked. 

 

3.  Heat oil  over medium low heat  in a  heavy bottomed pan for about a minute or two. 

4.  Turn heat down to low and add okra & spices, all at once stirring well to coat with spices.  Cover pan and cook for about 15 minutes until okra is tender and the pan is dry.  Stir okra every few minutes to ensure even browning.   Rearrange okra so they are in a single layer in the pan. 

5. Uncover and cook now so okra browns a bit more for about 5 minutes and then serve.   

 

NOTE:  My fascination with Indian cuisine goes back to my travel days with Pan Am when I flew to India.   Indian cuisine encompasses all that is wonderful about vegetables.  They are masters of preparing vegetables using different spices. 

This dish has many variations and is found in every home in India .  My Texas roots take me back to a place where okra is a summer vegetable of the south.  

 Some ingredients used for today's demo.  My spice box is called a masala dabba.   In the center is kosher salt, then top left and going around clockwise:  red chili, cardamom pods, barbeque spice, whole fennel, whole coriander seeds, whole cumin.  

The other spotlight today was on grilled sweet corn salad.  My inspiration for this fun corn salad comes from our Food Network friends, The Neelys.  I read cookbooks as a hobby as most would read novels.  This was the first recipe I ever made from their book.  I hope all who sampled it today enjoyed its sweet & fresh flavor.  Both side dishes were served with grilled pork & bacon sausage donated courtesy of Lothar's Sausages.  

Grilled Sweet Corn Salad

6 ears corn (peeled)

¼ cup canola oil

½  red pepper, seeded and diced

3 green onions, grilled, then chopped finely

3 Tablespoons chopped cilantro or flat leaf parsley (or mint)

3 Tablespoons line juice

2 Tablespoons maple syrup or honey

1 teaspoon salt (kosher or Celtic sea salt)

¼ teaspoon fresh ground pepper

¼ teaspoon favorite seasoning (BBQ, Cajun, all purpose…whatever you have)

 

1. Brush oil on ears of corn and put on the grill.  Grill till browned on all sides (about 7 minutes) and then set aside to cool. 
2. Place jalapenos, green onion and red pepper on the grill to brown lightly for a few minutes also.  This step will add a depth of flavor to the overall dish. 
3. Once all veggies have cooled, cut all corn off of the cob and place in a large bowl.   Add diced red pepper , green onion and herbs to the bowl. 
4. In a smaller bowl combine the lime juice, maple syrup or honey, salt, pepper and seasoning and mix till combined.  Add to salad and toss till mixed throughout.  Allow to sit for about half an hour for flavors to combine. 

Great with grilled foods. 

NOTE:  Before measuring out the honey, coat the tablespoon with a light film of oil and the honey will come right off of the spoon. 

This is one of our favorite sides for summer BBQ dinners.  It is a nice twist on using corn that is just a little special. 

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I have to share a big change my husband and I have made in our lives this summer that goes in tandem with my cooking at the market.  We are a part of a full diet CSA (Community Supported Agriculture) with a local farm.  Each Friday I drive 20 miles into the country to get my pick of all the vegetables, fruits, dairy, whole organic grains and flours, organic meats (chicken, beef, pork, lamb).  I take our composted organic waste out to the farm each week and put it on the community compost pile to be returned to the store.  Beyond that I visit the farm's market to purchase what I need the completes our weekly food needs.  Any staples are then purchased from the grocery store.  We have reduced our grocery visits by 95% since June.  Supporting local economies means making a committment to support local and work with the seasonality of food offerings.  

This is an empowering change for both of us that has resulted in better eating at home, creativity in the kitchen, and a resourcefullness that I cannot describe.  It is getting back to how it was maybe even before all of our times, when foods did not travel half way around the world to reach us.  

Yet with the technology comes an ability for each of us to touch other parts of the world in an effort to learn new ways and means and to be influenced by diverse cuisines and cultures.  It is my desire to cook at the markets, teach cooking classes on healthy ways from all these world influences and help individuals ready for holistic guidance.  I am reinventing myself as I did about 20 years ago and it feels good.  

Choose local whenever possible.  The added expense results in a vastly higher quality of food you eat, limiting the processed foods that are less than wholesome.  If the label has 5 ingredients or less, it just may be OK, otherwise, pass it by.  

 

If you are so inspired to cook these recipes, share your experience here.  I am here to assist and inspire you to enjoy food as you have never enjoyed before.  

Open your mind to the bigger picture.

Allow yourself to go out of your comfort zone.

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Bonnie is currently studying to be a holistic health coach and is currently seeing clients starting this fall.  If you seek a positive change in your lifestyle and health and want to work with one who can guide you and put the tools you need to eat well, check out her health coaching website.

 

 

Eat well.   Feel better.   Live longer.

 

 

 

Indian dinner with friends at Eagle's Rest Farm, Hebron, NY

Pretty in pink and candles all around the room...ambience everywhere.

During our recent stay at the home of  indian chef Suvir Saran and Charlie Burd, we were blessed with the making some new local friends.  One evening we dined at the home of Elizabeth (Betty) Osborne at her Eagle's Rest Farm.  Her period home and property has ages of history including a very old school house that was relocated to her property years ago and made into a free standing guest cottage.  I think she said that the property was around 120 acres that include a meandering pond, bridge and waterfall, many flowering beds and so much more.  

Betty was a delightful hostess making us feel welcome in her home.  When she learned that we both work with trees she asked if we would take a look at her ailing tree across the pond and identify it and what was happening to it.  Well, being always on duty, Peter & Bonnie toodled across the bridge and over the waterfall to look at the tree.  It stumped us since it was only in leaf.  We narrowed the choices down to a flowering apricot or at least in the cherry family (Prunus).  We suspect that a tough winter may have pushed this poor old girl into decline and cause it not to leaf out well this year.  It is always sad to see an old friend go..

Forget-me-nots by the water's edge

Our starters are laid out in the porch, waiting for guests to arrive.  

Suvir told me that we would be coming to Betty's house for dinner on Sunday night prior to our leaving Virginia. I was really excited about going to Betty's house and meeting her since I had read about it on Suvir's blog.  I had a chance to make a loaf of 7 grain bread and  eggplant caviar to bring to the party.   Betty made indian lemonade made with lime juice and fresh ginger.  She said the recipe was out of Suvir's book, Indian Home Cooking.    It tasted sweet and tart but not overly sweet and therefore most refreshing.  It was my beverage of choice for most of the evening.  

Sally Longo, cookbook author, caterer and producer and host of local TV cooking show called Dinner at 8 brought rabbit and pistachio pate.  She said that the recipe may just find itself in Suvir's new book Masala Farm, coming out this fall.  I look forward to making rabbit pate this fall because this was nicely spiced with pistachios and garlic, lined with bacon.  It has been a while since I have had pate, especially homemade.    Pate is making a gradual comeback from years ago so it is nice to see people taking the time to put it together.  She served it with cornichon.  I imagine it would also go with a homemade chutney or fruity relish (like my blueberry jam) and a nice whole grain mustard.  

Betty tells Larry about the buffet table as Suvir grabs his plate.  (See my bread in the foreground! It does look handsome.)  

Indian Dinner at Eagle's Rest Farm

June 26, 2011

Chicken curry

Basmati rice with red potatoes, peas and spices

Green bean poriyal

Red lentil dal

Grape raita

Fresh fruit salad

Naan bread

Dessert:  Strawberry Shortcake

with nutmeg scented shortbread and creme fraiche

Indian buffet table

I recognize the Blue Onion dishes from my own childhood....

Dessert truly did not disappoint.  The fresh cut strawberries were macerated in sugar and the homemade biscuits had a higher butter to cream ratio than usual with the slightest hint of nutmeg.  

 

Eggplant Caviar

2 medium sized eggplants (I used purple & white striped eggplants)

1/4 cup tahini (found in the international aisle or Middle Eastern grocery stores.)

2 cloves garlic, minced

1/2 red pepper, minced

1-2 Tablespoons lemon juice

1 medium tomato, finely chopped

1/4 cup chopped cilantro (can also use mint or flat leaf parsley)

Extra virgin olive oil

salt & pepper to taste

1.  Roast two eggplants either on the grill or under the broiler until charred on all sides.  Set aside till they cool.  Once cool enough to handle, peel the outer skin and chop and mash eggplant in a medium sized bowl.  

2.  Add remaining ingredients and then season to taste with salt and pepper.  Drizzle with olive oil and garnish with more cilantro.  Refrigerate for at least an hour before serving to allow flavors to blend.  

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Enjoy frequent times with friends.  

Share together and dine together.  

Make new friends too.

Thank you for letting us visit Betty!  

We hope to see you again and maybe stay next time...

 

 

 

 

 

 

 

 

 

 

 

 

Eat, Write, Retreat: An Evening on Capitol Hill

Brona Cosgrave & Val Harrison meet outside The Madison for our walking food tour of Capitol Hill.

(Check out Brona's sandals.  They are so cool.) 

I have lived near Washington, D.C. since 1982 and have never walked around Capitol Hill much less eaten at the myriad restaurants in this area.  Steeped in history going back as far as 1791, we learned that Pierre L'Enfant had a vision for the development of the nation's capitol that would open up the city's neighborhoods by designing a series of circles with spokes emanating from them.  The neighborhoods would then appear larger and would connect together.  The nation's  Capitol rises prominently above the area as the most important landmark.  The Eastern Market lies in the heart of Capitol Hill neighborhood and serves as an eclectic international food market.  

We met at 5:30PM outside of our hotel to take a bus to the Eastern Market metro station where we would meet our tour guides for the evening.   The attendees of Eat, Write, Retreat food blogger's conference had already enjoyed a 3 course lunch at McCormick & Schmicks earlier in the day, and an afternoon of cooking classes at CulinAerie.  

Eastern Market Metro Station:  a great place to meet.

Robyn Webb introduces our group to our tour guides from DC Food Tours.

Chris explains how  Pierre L'Enfant had a vision to design a city that brought people together.  Capitol Hill has a rich and colorful history.  Divided by parks, street emanate like spokes of a wheel giving neighborhoods a more connected and open feeling.  

I cannot tell you the name of this historic stop on our tour, but I remembered the magnificent willow oak out front.  I am an arborist after all and I love trees.  

Tree lined streets grace many Washington, D.C. neighborhoods.  Elm trees once lined many streets.  Over years of urbanization and dutch elm disease, many elms have been lost.  There are organizations such as Casey Trees that work to preserve trees of this city and replace those that have been lost.  

Photo credit: Val Harrison

Purple alliums, hosta and coreopsis (tickseed) bloom in this intimate garden in Capitol Hill.  

Gardens are in full glory in April and May in the Mid-Atlantic states.  Many gardens around Capitol Hill just give you glimpses of small front spaces.  I used to visit properties here on Capitol Hill back in the 90's and had opportunity to work in the secret gardens that lie in the back of many of these restored houses.  Garden tours offer visitors a way to see these private gardens once a year around Washington, D.C., Maryland and Virginia.  

Our first food stop was the Capitol Hill Tandoor & Grill.  We were treated to a tasting dinner that started with mulligatawny soup followed by chicken jalfrezi and basmati rice.  The meal was a traditional indian dish that was spicy.  

Nicely restored homes line the streets.  Our guide told us about the historical markers found on some homes.  Notice the marker above the top of the window.  Much of the architecture is from the Federal period.  

 
 A shotgun style house with all doors on one side making for a quick exit from front to the rear...

This is the home of the Marine Commander.  It has undergone renovations over the years.  Behind this residence are the Marine Barracks.  They cover several blocks.  

Textbook pruning:  this is how a hedge should look when properly pruned.  I am a horticulturist by day and am always happy to see when pruning is done correctly with military precision.  

Christopher was our tour guide.  Our second food stop was at the Kenny's BBQ, home to the only soul food in Capitol Hill.  We enjoyed traditional fare of pulled pork barbeque, yams, cornbread and the best collard greens I have ever tasted.  Thanks Kenny!

Darkness was falling upon us as we left Kenny's BBQ.  Notice the faded Coca Cola relief on the side of this building.  Our final stop was for Salvadorean food at Las Placitas.  We were served a platter of marinated grilled beef, pupusas, plantains, fried yucca, refried beans, and margaritas.  

The primary difference in Mexican and Salvadorean cuisine is the lack of salsas.  Salvadorean food may have salsas, but they would be served on the side and not with the meat.  This allows you to appreciate the flavors of the grilled meats.  

and for dessert:  sopapilla with strawberries and whipped cream.  What's not to love.  

Uncle!  I am done!  

Brona, I love those shoes!  

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Seek new adventures.  Take time to visit places you have never been even if you have lived in a place for years as I have.  I have been in Virginia since 1982 and had never been to this part of D.C.  It was delightful to learn about the rich history of just one of our nation's neighborhoods.  

Bonnie

 

 

 

 

Stylish Blogger Awards!

 

(Bonnie thinks she is so stylish.  This has really gone to her head!  )

 

Please check out the following blogs below who have provided inspiration, style, great stories, and recipes.  I subscribe to their RSS feeds and enjoy their new posts:    

 

It is with great pleasure that I award the prestigious Stylish Blogger Award to the following recipients:

Stylish Blogger awards:

 

1. Lisa at Homesick Texan

http://homesicktexan.blogspot.com

 2.  Aparna at My Diverse Kitchen

http://www.mydiversekitchen.com

3.  Susan at Create Amazing Meals

http://www.createamazingmeals.com

 

4.  Tricia & Nana at Tricia & Nana cooking with Dorie

http://triciaandnanacookingwithdorie.blogspot.com

 

5.  Steph at Jumping off the cliff

http://jumpingoffthecliff-sirey.blogspot.com

 

6. Denise at There’s a Newf in my Soup

 http://newfinmysoup.blogspot.com

 

7.  The Kitchenarian

http://www.thekitchenarian.com

 

8. Rich at Them Apples

http://www.them-apples.co.uk

 

9.  Sanjana at  KO Rasoi

http://korasoi.blogspot.com 

 

10.  Mary at Food Librarian

http://foodlibrarian.blogspot.com

 

Ryan at  http://www.ryanbakes.com gave me this award.  

 Thank you Ryan for letting me be a part of the fun!  

 

Please check out these bloggers who have provided inspiration, style, great stories, and recipes.  Stop by, read a post or two and say hello to these fellow bloggers who have put time and effort into creating inspiring blogs.  

 

 

Seven random facts about Bonnie:  

 

1. I am known in some circles as the Buglady and yes, I love bugs.    Back in the 90’s I owned my own pest management business.  I was dubbed the Buglady years ago when I always brought cool insects into the Cooperative Extension office to share with others.  Eventually this led to 15 years of teaching Master Gardeners about bugs and pest management. 
2. I use my GPS and expensive satellites in space to find boxes of treasure in the woods.  This sport is known as geocaching.  I am currently Public Relations officer for the local geocaching organization here in Northern Virginia called NoVAGO or Northern Virginia Geocaching Organization.  I am called Buglady1.   >: )
3. My favorite cuisine is Indian.  There are so many regions of India I cannot single out any area just yet…give me time.  I haven’t even started blogging about India…I am warming up for that once my blogging skills are more refined and blog traffic builds.  Stay tuned.  My fascination with Indian culture and cuisine will unfold in future blogs. 
4. I have just enrolled in the Institute for Integrative Nutrition in NYC for a year of study about holistic nutrition. Maybe I will combine my love of cooking with helping people to eat and live happily and teach them to cook and try new foods.   Let me inspire you...
5. I have a wonderful husband named Peter who supports all I do no matter what.  He cleans up the kitchen when I cook and says that he is my laborer.   He appreciates all I cook.  He is a griller extraordinaire.  Thanks Pete!
6. We signed up for our first CSA last winter and are going to commit to a full year starting in a few months.  This is a huge commitment for both farmers and consumers since it is a partnership.  I look forward to blogging about this experience as it unfolds. 
7. My past history of world travel as a Pan Am flight attendant influences me in all that I cook.  I love world cuisines and cook from them everyday, all the time.  The culture of many world cuisines is rooted in traditions and a respect for local ingredients. 

It is a wonderful way to live and eat. Congrats to my fellow stylish bloggers!  

When you are awarded the Stylish Blogger award, these are the criteria you must follow should you choose to accept this honor: 

 

1. Thank the one who honored you and link back to their blog. 
2. Bestow this honor on 10 fellow bloggers and send them a note saying you have given them the award.
3. Share 7 random things about yourself. 

*************************************************************************************** 

PS – I must share a link to Steamy Kitchen, Jaden Hair as she has a link to upcoming blogging events around the country.  

Read her recent post on Food Blogging and food blog events in the US:

Jaden, thanks for your inspiration: 

http://steamykitchen.com/13985-thoughts-on-blogging.html 

I give you an HONORARY Stylish Blogger Award because of the mentor your are to sooo many bloggers.  Thanks Jaden!

(I have already signed up for the Food Blog retreat in DC May 21, 22. Come have some fun and learn to enhance your blog and network with many folks!) 

 

Blog Stylishly and Elegantly my friends…

 

Butternut squash with indian twists

Using fresh seasonal produce  keeps your cooking fresh and fun.  Look at the seasons as an opportunity to try some new vegetable or ingredient then find new ways to prepare it.  You add to your repertoire for that ingredient each time you do.  Practice breeds familiarity.

Make it a goal to try a new ingredient regularly.  Use it in 2 or 3 recipes.  By making a habit of trying new foods you will be adding diversity to what you eat every day.  

As I visited the farmer's markets late last fall I saw an abundance of butternut squash.  You will often find soup recipes or pureed dishes that use this lovely, sweet squash.  I took the label off of a butternut squash I bought at the store and saw a website where recipes could be found (hence the above link). Clever marketing too..   

Try something new if you haven't done butternut squash this winter.  They are abundant at the moment.  When I first tried this squash I thought I would peel, cube and roast the squash with compatible vegetables like onions and toss with some indian spices then roast in the oven.  The smooth, sweet potato-like consistency is a nice change from most winter squashes that are more stringy in texture.

If you wish to reprint this recipe/pix or any here, do ask permission and as always share a link to this page and give credits  

Butternut squash roasted with curry, ginger and pecans

            by Bonnie Deahl

 

I have an ongoing love affair with indian cuisines and seasonal vegetables.   While I enjoy using numerous indian spices, this dish lends itself well to the use of madras hot curry powder and the warm spices found in garam masala.  (I prefer Penzey’s hot (Madras) curry powder).  The special twists to this dish lie in the textures and flavors of candied ginger, sweetness of golden raisins, moderate heat of madras curry, crunch of pecans and freshness of and pomegranate seeds.  You could also garnish with toasted coconut if you can’t find pomegranate seeds.

 

This dish will make a nice side to poultry inspired meals or serve with rice.

 

1 medium sized butternut squash, peeled, seeded and cubed into 1 inch pieces (about 4 cups of squash) (or you could buy the packages of already cut up squash)

1 small red onion, peeled and rough chopped

1 ½ teaspoons madras hot curry powder

1 teaspoon garam masala

1/3 cup broken pecan pieces (may also use pine nuts or flaked or slivered almonds)

¼ cup golden raisins

¼ cup chopped candied ginger (do not substitute powdered ginger or fresh ginger)

2 tablespoons canola oil

2 tablespoons agave nectar or honey **

 (you may substitute 1/3 cup packed light brown sugar)

½ teaspoon ground pepper

1 teaspoon kosher salt

Optional garnishes or special additions:

fresh pomegranate seeds (for garnish, optional)

toasted coconut (try unsweetened coconut found in health food or ethnic grocery stores)

 

Preheat oven to 400 degrees Fahrenheit.

 

Put all ingredients except for into a large mixing bowl and toss to combine spices with other ingredients.  Place contents of bowl on a large cookie sheet so that the squash is in a single layer.  Use another cookie sheet if you cannot place the contents in a single layer. 

 

Roast in a 400 degree oven for 20-30 minutes stirring once so that even browning results.  Take out of oven after cooking time has elapsed.  Cool for 5 minutes and sprinkle with fresh pomegranate seeds or toasted coconut.  

 Serves 6

The black seeds in the photo above are nigella (onion seeds) also known as kalonji.  They have a nutty, earthy flavor and are often found in breads.  You can find nigella in indian ethnic stores or via mail order.  

Another twist on this recipe:  **Substitute 2 TB of homemade tamarind chutney for the agave nectar.  You can purchase store bought tamarind chutney or make your own.  Tamarind is an ingredient that I have been playing with over the past year.  Perhaps a post devoted to tamarind will come later on but for those who like making things from scratch, try Suvir Saran's version of this common indian staple by clicking on this link.  I have been playing with tamarind this past year and have discovered a new staple ingredient in my kitchen..a post will be devoted to tamarind.  

Have fun cooking everyday.  Make time to cook great food for your family.  

It is time well spent.