Posts tagged ‘Budget meals’

March 21, 2013

The “Real Food” Brownie: A chocolate dessert that is good for you.

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March 6, 2013

Poached Pears without the sugar. Recipe: Chai Spiced Poached Pears (for breakfast or dessert).

In my last Rooted Nutrition class we learned how to poach pears “Free of refined sugar. Full of Flavour”.
The secret is to combine apple juice or even cranberry or raspberry with spices such as cinnamon, peppercorns, cloves, cardamom, and ginger.

These are the poached pears we made. They were anjou pears, poached in cherry juice, and served with an elderberry syrup.
Poached pears with elderberry syrup

Armed with my new poaching pear skills, I made breakfast this morning and as I ate I kept exclaiming “WOW”.

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November 28, 2012

Time for winter. A lesson in minestrone seasons.

We miss our farm box vegetables so much. I bought some groceries at Nesters and made a giant pot of minestrone. My soup tasted like it had been sitting under fluorescent lights for a week.

Italian Food Forever writes:
I believe to make a really great minestrone you need to pay attention to the season and utilize the specific vegetables each season has to offer. In the spring I like to add fresh peas, lava beans, baby artichokes, or even diced asparagus such as in my Minestrone Verde. As summer approaches, I add zucchini, summer squash, baby spinach, diced green beans, and cherry tomatoes into my minestrone pot, and often add rice and serve the soup at room temperature as I do in my Summer Minestrone. In the fall, cubes of pumpkin, and rich, chopped greens such as chard, kale, or chicory celebrate the seasonal change to cooler temperature, and during the winter, potatoes, canned tomatoes, canned beans, and winter squash are often added and the soup can be then be served very warm as in my Winter Minestrone.

A minestrone is supposed to be cooked according to the season. My fresh summery green beans had no place in a fall soup. Not just because they were not “fresh from the farm” or local even, and aside from the fact they tasted quite like a bag of jolly green giant frozen french cuts. Even our bodies know its cold outside. My stomach wants to go into hibernation with stews and roasting and baking. Simple ingredients. A soup with maybe 3 things in it instead of the summer abundance of 15.

I’m lucky enough to live on the west coast where all this is in season:
What's in Season- November

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