21st Century Style

I have been so busy in the veggie garden this spring and summer that I haven't had time to update my blog. I dont really have alot of time this morning but I though I would share some photos of the place. These are in not order just they way they came up when I loaded the pictures.


 I was sitting back enjoy the garden - taking a minute to reflect and relax in my garden. You know so it wasn't just work. Which is hard for me. Because I see it all done and I am just so driven to get it done. Anyway this Remax balloon flew over me one of the times I was reflecting. I snapped so very very nice macros of it because it was so close. This is one of my favourites. I actually have a few where the fire was being ignited. pretty cool.


Just a little green pepper. my friend Sadie says it looks like the head of a crow. - Which is kinda funny because the crows ate the other side of it off the pepper plant.


These I took from a neighbours plot. I have them planted with some English Daisys from willows back yard. They have died off for the year but next year they willow come back a little better because I transplanted them in the high summer.


This is a front look at the garden. lots of works been done and there a lot more to do I am looking forward to getting back to work on it after the high heat dies off.
















Zucchini plant - I tell you there are only so many zucchinis one can eat!

So I got my hand on a pdf copy of Junes vegetation times 3 days ago. Uploaded it to my kindle just in time for the stomach flu to hit and ruin any plans I had of going to see my mom this mothers day... which also happens to be her birthday. I read the magazine about 3/4 through before going to my printer to print the recipes. I printed them all. So many new thing to taste and make.


Duncan took my list to the metro yesterday, Now remember my pantry is full stocked expanding over several books shelves and into the basement storage room... I should take pictures some times people comment on how nice it is sometimes and honestly the luxury of having what I need for most things on hand is so much better then spending 40 dollars to make 1 dish because I have to buy every single ingredient. Metro being the most expensive store, I got all the stuff I needed for the 3 dishes I plan to make this week for $30.44.

Not bad...

So this is one day shy of 3 months of losing weight and the 3 months of loss was a total of 17 pounds. I feel like booking a doctors appointment just so she can weight me. My family doctor has been here throw my transformation to being a non smoker over a year ago. Shes be pushing me to lose weight since before I quit smoking and it wasn't like I wasn't thinking about.... I was trying and failing miserably. You can lose weight on processed food; 'nuff said.

Ingredients:

4 Portobello Mushrooms
2 tsp  coconut oil
2 large oranges
1/2 tsp  orange zest
1/2 kalamata olives, pitted
2 tsp  capers, mashed
1 1/2 tsp  shallot

remove caps and slice mushrooms if not already sliced and set aside. Mine came sliced.

Wash orange and then remove the zest with a vegetable peeler. Remove any white from the inside of the zest. Dice what is needed in the recipe put in small bowl. You will get more then enough orange zest so wrap up the remained and place in the fridge.. Make chai tea (just a suggestion).


Trim ends of 1 orange; place one end on cutting board open end down, cut off pith and pulp by following along the curve of the orange to remove the peel. Cut along the inside of the membrane walls to remove the sections of the orange, cut each slice into 3 pieces and add this to the small bowl. Repeat with other orange.


Slice olives in 3 - 4 slices per olive and add to bowl.



Go back to your mushroom and add the remaining tsp of coconut oil to frying pan set to medium-high heat. Cook the mushroom slices for 3-4 minutes per side. cool.



Fan out on a plate and top with Tapenade.


This is a lovely dish, the flavors are new and fresh but work well together.

Yesterday half way throw this blog post I got a call from my house mate who was helping a friend film a pagan movie. I was needed for the wedding scene. he drove into Ottawa picked me and another friend up and drove back to the country side where the filming was taking place.

The movie takes place in a post apocalyptic pagan village and is being filmed over the course of 1 year around the 8 pagan sabbats. I havent taken much part is the movie other then sending them food. But yesterday was fairly enjoyable, and I can see myself take part again.

After my last blog post I bet you can guess what this recipe is going to be like! I have tested my new grape seed oil and I like it it cooks well and doesn't add or take anyway anything from one of my favourite dishes which I used to cook with olive oil. I actually gave my cooking oils a new home on the back of the stove ready for there use in any veggie dish.

This is the lovey vegetarian dish that we're going to create.

I started to eat plant base several weeks ago, to further my weight loss which started February 9th 2011 as a follow up to Jan 19th 2010 quitting smoking. Since then I have lost 15 pound. Yay me. Which is now being furthered by the ethics of meat productions and my hate for processed food.

Also I would like to take this time to mention that I am losing my Mother to lung cancer right now. She smoked for 40 years and it caught up with her some time ago but they just found it and its to far along to do much more now then extend her life and make it most enjoyable. I am most happy I didn't have to make a mad dash to quit smoking once getting this news and that I had quit over a year before. My family doctor has told me that its not hereditary and rather caused by smoking in most cases.


Ingredients:

2 teaspoons grape seed oilWash your zucchinis! I bought this product made by Natureclean (A Canadian company), called "Fruit and Veggie Soak" which is found in the natural section of Loblaws stores. After veg fest I am going to be a die hard for washing fruit and veggies. You have no ideas whats on the skin of your produce. Even if its organic, it most likely grown in manure. Think about it.


Once you have washed your zucchinis clean you want to chop off both ends. Slice the veggie into 1/4" coins. You don't want them to thin or they will get soggy as you fry them. Put in a bowl because even in a wok you have to do 2-3 batches.


I have decided to switch from cooking with olive oil from now on and I would suggest you do to. I bought this product Maison Orphee - Grapeseed Oil also at the natural section of Loblaws which is perfect for high heat cooking.


I did my zucchinis in 2 batches and used a teaspoon of oil each time. I added the oil then zucchinis and stirred them thoroughly coating every coin. You want to set your burner to a medium-high heat and stir often. The more coins with a nice golden brown colour you get the better your dish will taste.


 Meanwhile, Your going to want to chop about half a cup of fresh dill. I know what your thinking its hard to keep fresh herbs around right. Well this is what I do. When I buy (or this summer grow) a bunch of dill weed I wash it and let it dry over night so that it wilts slightly. I put it into a zipper bag and freeze it. Then I take out what I need for any given dish.

Golden brown zucchini coins.

Once your first batch of coins are don put into the same bowl as the dill weed and get started on the second batch this time chop feta very small or crumble into the same bowl as the cooked coins. Once all the zucchini's are cooked Stir until blended and serve.


This dish is so tasty and has become one of my favourites.

On another note today is Canada's federal elections. I saw a couple ducks on there way to the voting stations this morning. I think the neighbours sign confused them but I'm sure they made it.

Yesterday I spent the day with 2 friends at veg fest here in Ottawa, I learn a lot and was very inspired. Now I have to admit I am not going to run out and become vegan today, but I do think there is a good reason to reduce the amount of meat I eat even more.

Food for thought: 95% of Canada's meat comes from factory farms. 98% of Americans comes from factory farms. The life of a dairy cow is sickening. It is born. If is male it becomes veal, cages in a stall he cant move in to prevent muscle growth so the meat is tender. If its female It gives birth then is milked until there is nothing left of her all the life and vitamins have been sucked out of her. The because she offers no nutritional value at the dinner table she becomes a McDonalds - fast food burger sold for $1.49. Not to mention that she is cages in a cell she can not move in and rarely if ever sees light. kicked. Its sick they showed footage from inside a dairy farm. Soy milk anyone?

I also learn that cooking with olive oil isn't recommended it breaks down the fats and makes it acidic and some say that it can cause cancers. I went shopping after the fest and picked up some grape seed oil and some coconut oil for cooking with. There was also talk of the BPA in tin cans and plastics. I decide to switch from canned chick pea to dry which offer much more nutritional value if cooked right. I have also been meaning to pick up a brown rice. I got this nice california brown rice. Oh yea, I picked up a bar of soap at the fest for 5.00 which was made with the cold process and lye. I can't wait to try it. And the green beans in the front are for growing my own sprouts!


I also bought a special soap for removing the pesticides off of fruit and veggies. The sugessted actually scrubbing it off with soap and water. Of course the soap has to be natural and not sunlight of Palmolive. I gave it a try on the huge bunch of dill weed I bought for a dish I like.Find it in the natural section of Loblaws - Actually check out the whole section for some great stuff.


I also joined the NCVA - National Capital Vegetarian Association. They have monthly pot lucks and other great events I am interested in because all though I am not vegetarian, I do enjoy a plant based diet and would love to try new food and learn more ways to cook veggies. www.ncva.ca

A few weeks ago my roommate Willow decided he wanted to learn to make bread once tasting some homemade bread at a Loraynes family dinner. I have been making a bit of bread for the last year (but, I'm still learning myself) I felt I know enough that I could pass on the basic of baking a loaf of bread to willow.


We picked an afternoon we were both at home. I set up the work space with everything we needed. It always amazes me how few ingredients go into home made bread. The price to make home made bread is reasonable low as well. How ever it is time extensive.






You are going to need the following items:


2 1/2 teaspoons instant yeast
1 1/3 cups water
1/4 cup sunflower oil
1/4 cup honey
3 1/2 cups whole wheat flour
1/4 cup whole powdered milk
1 1/4 teaspoons salt 


You are going to need measuring spoons and bowls as well as a nice sized area to knead you dough. I would suggest have two big bowls one to start with and one to put the dough in to rise. If you don't have 2 you will have to clean your bowl half way through. In our house we have a bowl shortage and resorted to big pots.... just do what works for you.


You want to start by adding your dry ingredients in a large mixing bowl, then the wet ingredients. Mix with a cooking spoon until the dough starts to stick together. You want to mix it into a ball. This recipe you will have a slightly sticky ball to start.




Once you have the dough into a one ball you want to transfer it to you flat surface to knead. Coat your surface well with flour or your dough will stick to the surface. Also put some on the top of the dough. Begin to knead your dough


Here is a short video of how to knead bread dough:




Once your dough is ready transfer it into a clean bowl and lightly coat it with oil. Cover with a damp tea towel and let rise in a warm place for 60 minutes (or until doubled). We keep our house fairly cold for making bread so what I do is I turn the oven on for a minute then turn it off until I get a nice cozy bread rising temperature. 


After your bread has doubled you want to punch down it down.... Not beat it into submission! Let sit on you work space covered for 15 minutes (this is called bench rest).


If you are making rolls divide your dough into little ball and place in a cake pan about 1/2 inch apart. You want to work quick. I love the way these rolls turn out. They rise into each other and then you tear them apart, however, the don't fully join the dough beside them. If you are making a loaf of bread then put you dough in a greased bread tin and shape to fit the pan.


Re heat the oven to that nice cozy bread rising temperature and let rise for another 60 minutes covered with a damp tea towel (or until doubled again).


At this point turn your oven to 325F. you rolls will cook in 20 minutes and the bread will take closer to 30-35. You know when your bread is done by flicking the bottom of the pan. It makes a very distinctive hollow sound.


I like to brush the tops of my bread with butter but this is optional. I just find it make for a softer crust which to me is more enjoyable. Try both ways and see what you like. Store your bread in a zipper bag in a cool dark place. Remember this isn't full of perspectives so it won't keep as long as 'sliced bread'. I don't suggest the fridge, I find it make bread stale - how ever it does keep the mold at bay, my personal bios.


I made the rolls and Willow made the two loafs when we pulled it out of the oven we tasted our creations. I have never tasted whole wheat bread and thought this is amazing the whole grains were like flavor filled bites of healthy goodness.