want a tip on going "green"? check out "rebinders"

regular readers know that i usually write about food...local, organic or sustainably grown food...and share recipes that follow the philosophy " use the best quality possible ingredients and then don't muck it up with overly complicated techniques".  but real food is only one way to be a bit greener.  today i want to tell you about a company i discovered that is helping to promote landfill diversion (a philosophy we strongly support) and has created some really cool products.

i received samples of eco-friendly notebooks, binders, folders, cd covers and notepads from a company call rebinder with a request to review them.  my policy regarding product reviews is:
1. i only blog about products i like and would personally use AND
2. the items must reflect our "live a green life of style" motto.

let me tell you...rebinder really meets the criteria...i am a fan.

a bit about rebinder from their website info page:

"Each year, over 500 metric tons of toxic PVC ends up in landfills as the result of vinyl binders that people use. Today we should expect more. Products should be made in our country, with our workers, out of responsible materials with the intention that no landfill be required. ReBinder meets that demand.

ReBinder is the only true zero waste office supply manufacturer and the brand of choice for customers looking for sustainable, quality office supplies. Assembled by a local, AbilityOne certified disabled workforce, all ReBinder product materials are sourced from responsibly managed forests and verified FSC and SFI certified sources. With each purchase of ReBinder products, solid waste, greenhouse gas, energy, tree and water consumption are reduced.

"ReBinder products have recently been nominated for the Best Office Products in North America. Learn more about our product line and how they stack up against traditional vinyl binders.

Making products responsibly means considering the source of the materials, the use of the products and where they end up at the end of their life. When used for Sales & Marketing, Events & Training or simply every day internal use, our innovative, durable and practical products raise both brand and environmental awareness while helping responsible organizations reduce solid waste and lower their carbon footprint.

Together, our customers have saved:
-Millions of pounds of greenhouse gases
-Millions of gallons of water
-Tens of thousands of trees
-Tens of billions of BTUs of energy
-Hundreds of tons of solid waste

As a privately owned business in Seattle, Washington, our philosophy embraces a balanced approach to providing exceptional value to our customers with products that reduce the environmental footprint of our industry and our customers."

rebinder sent me samples of their cd sleeves  (called  re-play and resleeve eliminating the need for plastic cd, dvd and computer disk sleeves and cases),   tab dividers (retabs),   recycled notebooks (rebinder) , a presentation folder ( repocket) and a really cool (my favorite) composition notebook (rewrite).  the items are made from recycled corrugated cardboard or chipboard.  their "kraft paper" brown look is clean and elegant with a terrific feel.  i love they way they look.  i would use them for storage, filing and organization at both home and work offices.  my only call out is i don't think they would be durable for heavy daily use....but all other needs...perfect.  i have begun to use my samples...will keep you posted on the durability factor.

i love the eco-friendly components of this product line.  i love the look.  i admire their commitment to strong corporate citizenship and giving back demonstrated with their hiring a certified disabled workforce.  good people, terrific items...check them out. 

to view their line and  to learn more about the company, please visit the rebinder website. 
 
best,
diane
 
diane padoven

founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page


to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.

contest winner announced!

happy to announce that lynn from "lynn quilts a lot" is the winner of the granola gourmet granola bar giveaway.  she commented:

"What's not to love about a company making a product they're proud of and having a philosophy to back it up. Thanks for a very candid review. I'm off to check out their web site."


congratulations lynn!  please email me with your mailing info... napafarmhouse1885 at yahoo.com.

thanks to everyone for entering.  and try these granola bars...really, really good...

best,
diane

diane padoven
founder/president

napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...  

delicious double dark chocolate cookies that are "pretty" healthy? really?

happy valentine's day!  actually, we have two things to celebrate on february 14th.  valentine's day is obvious...but it is also the third anniversary for my blog.  so don't you think chocolate is required to truly commemorate the day?  last year i shared my recipe for dark chocolate truffles in the post chocolate for valentine's day and they have become an oft requested treat.  this year i decided to focus on chocolate cookies but, with my post cleanse guilt, wanted to create something that was a bit healthier than a standard version but equally delicious. 

i used extra virgin olive oil instead of butter, agave nectar in place of white sugar and substituted unbleached white Whole Wheat flour for the more typical white all purpose flour.  other ingredients include excellent quality dark chocolate (both dutch process cocoa powder and bittersweet choc chips), organic unsweetened shredded coconut, and coarse grey sea salt.  result?  a not too sweet, fudgy, soft, intensely chocolaty taste...with bit of crunchy salt that explodes in your mouth every few bites.  the chocolate, coconut, salt combination knocked me out...and has become my new favorite chocolate cookie. 

a few friends stopped by today...always happy to have tasters...and they insisted on having the cookies with red wine for dessert...works for me!

try the cookies and let me know what you think...and happy valentine's day everyone.  are you making your loved ones a special dessert?  if so, please share in the comments section of the post.  and thanks for all your support, feedback and comments this past year...i appreciate each and every one of you...

**note, i encourage you to try the cookie recipe exactly as written but, if chocolate and sea salt is not your thing, just substitute regular  kosher salt for the coarse grey salt...however, give it a try my way first...really, trust me on this**

"pretty healthy" double chocolate cookies
(makes 24)

1 1/2 cups unbleached white whole wheat flour
1/2 cup unsweetened dutch process cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp coarse grey sea salt
3/4 cup agave nectar
1/2 cup extra virgin olive oil
1 organic egg
1 tsp pure vanilla ( i like madagascar)
1/2 c organic flaked coconut
1/2 c bittersweet chocolate chips (60 % cacao)
preheat oven to 325 degrees.  line 2 baking sheets with silpat or parchment paper.  set aside. sift together all dry ingredients into medium bowl.  in separate small bowl, whisk together the agave nectar, e.v.o.o, egg and vanilla.  pour wet ingredients into dry and, using a wooden spoon, stir until combined.  fold in coconut and chocolate chips.  drop by tablespoons onto prepared sheets (i use a medium ice cream scoop).  bake for 15 minutes and let sheets cool on racks.  you can store in airtight containers for a couple of days...but best the day they are baked.

ooh, one more thing...it is not too late to enter the granola bar giveaway.  just leave a comment after the post and you will be entered...contest ends february 22nd...good luck!

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page



to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

does a delicious tasting granola bar really exist?

i attended the fancy food show in san francisco last month.  this has become an annual event for my sister susan and myself.  we go to check out the current "foodie" trends, meet with suppliers, search for potential products to carry (we found our grapeseed oil vendor there last year) and eat, eat, eat.  everyone offers samples of their food...and this leads to 3 days of eating everything you can imagine...chocolates, cheese (tons of cheese), health foods, snack foods, prepared foods, condiments, baked goods... you name it...it is probably there to taste.  i first wrote about the show last year in a post titled "what is fancy food anyway?"

this year was a tiny bit different for me and i WAS ON THAT CLEANSE!  who goes to an event all about tasting amazing food only to be restricted by the "no white flour, white sugar, caffeine, alcohol, dairy, processed or hydrogenated foods" limits of a cleanse?  answer = me.  crazy!  so while my sister was enjoying delicious treats, i was limited to things like honey, rice crackers, vegan seafood (sounds crazy but actually really delicious...will blog about this later), organic frozen fruit, vegan cheese and mayo substitutes, the few salsas made without added sugar...an aside, it is crazy how many prepared foods contain sugar...do we really need sugar in salsa, pasta sauce, crackers, cereal, etc?  really manufacturers?  but i digress.  i also sampled about a zillion granola bars...partly because i was hungry, partly because i had to taste something.  you know what?  nothing knocked my socks off.  not horrible, just not memorable.

so i must admit that i was less than enthused to receive in the mail a few days later a box of granola bars to sample.  the request was to taste and then blog about them.  my "policy" regarding product reviews is to blog about items that i like.  you won't find me writing scathing reviews about products i dislike...i mean, just because i don't like something doesn't mean you won't. but if i like something...i mean really like something, i want to tell the world.

world...let me tell you about the granola bars from a company called Granola gourmet.  these bars are delicious.  they sent me one of each of their four flavors:

Ultimate Berry
Ultimate Fudge Brownie
Ultimate Mocha Fudge
Ultimate Cran-Orange

and, while they are all really good, i did flip for the fudge brownie...fudgy, moist, kinda like the best part of cookie dough but baked...does that description even make sense? the company's website states the bars are:

100% Natural
No Wheat No Dairy
Kosher
Vegan
Very Low Sodium (20-35mg)
10-12g Whole Grains
530-590mg Omega-3’s
Handmade in California

they are sweetened with agave syrup, are 70 % organic and really, really good.  i fell in love with the company when i heard their story:

"Founded by Jeff Cohen (a diabetic) and his family. Granola Gourmet Energy Bars are made with 100% natural and wholesome ingredients. Frustrated by a lack of snacks that did not cause a blood sugar spike, but that also tasted good Granola Gourmet was born. Granola Gourmet uses ingredients that are low or very low on the Glycemic Index, because of this Granola Gourmet Energy Bars convert to sugar more slowly.


From humble beginnings in the family kitchen the bars were made in small batches and became a family tradition. Soon his teenagers began getting requests for new flavors from their friends. Hollywood Television Shows and Movies began buying the bars for the cast and crew. Granola Gourmet became a local family business success.

Our founder, as a Type 2 diabetic, wanted to create a product that is healthy, tasty and filling that could meet the needs of diabetics, as well as athletes and health conscious consumers. Granola Gourmet™ Energy Bars contain 10-13g Whole Grains and 391-590mg Omega-3’s. For those with other dietary requirements, these Energy Bars are free of wheat and dairy, low sodium(15- 35mg), and are kosher, vegetarian & vegan and non gmo. Handmade in California.

Finally, a substantial energy bar that is tasty, chewy and crunchy and portion controlled. Satisfying your hunger and fulfilling your sweet tooth. They are an energy bar and don’t have the high sugar, fat and sodium content of some of the popular protein bars."

the company donates a portion of every purchase to fight diabetes and they are actively involved in events supporting the American Diabetes Association & Juvenile Diabetes Research Foundation (JDRF).

so there you go, a company making a delicious and healthy product using quality ingredients and they give back...i really, really admire this company.  Check them out at Granola Gourmet.  to learn more about this company follow them on twitter and join their facebook page. the ultimate bar is available on amazon right now..a pack of ten for $14.46 reg 19.99.  you can find other retailers on their website.


want to try them for free?  we are partnering with granola gourmet to give samples to one lucky reader.  all you have to do is post a comment in the box below...the contest winner will be selected on february 22nd.  you can post as many times as you like...so post away!
best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page


to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...


I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.

are you part of the green smoothie craze? want three recipes?

i have started drinking a green smoothie every day for breakfast.  this started last fall during the "cleanse" i told you about.  i admit that i was a bit skeptical regarding the taste...figured this would be one of those "doesn't taste good, but good for you so suck it up diane" moments.  you know what?  they actually are delicious.  who knew?

actually, a number of my friends knew.  my friend karen has been doing this for years.  she is a certified nutrition educator, a talented chef and authors a wonderful blog cook 4 seasons.  i continue to learn so much from her regarding the science of nutritious ingredients. so i started with her green smoothie recipe because i knew it would help me accomplish my goal of adding more greens to my diet and because i knew it would taste really good. 

then i started the infamous cleanse.  my friend laura started the "community cleanse" with the premise that a group of people cleansing at the same time could offer support, ideas, recipes, etc to ensure everyone achieved success.  she also advocates starting the day with a green smoothie...and her version really amps up the vegetables...frozen peas, red bell pepper, wheatgrass...to name a few.  i tried her recipe and, once again, it was surprisingly delicious.  she adds apple and it is amazing how sweet this makes it without any added sweeteners.  try laura's smoothie by clicking here...you will need to go to the bottom of the page.

i took components from each of these green smoothie recipes to create the one i make most often...i like adding a few more vegetables, but i wanted the protein that comes from almond milk and nut butter.  i also like to mix it up a bit...some mornings i will follow laura's recipe exactly, sometimes karen's, sometimes mine...and i am constantly tweaking based on whatever is in season...or looks good at the organic market...or what i have on hand.  and, you know what...the expression "breakfast is the most important meal of the day" has never been more true.  i honestly feel energetic, focused and more alert just by following the green smoothie craze.  give it a try...craze?  or lifelong habit?  stay tuned...

farmhouse green smoothie
1 cup almond milk
2 1/2 tbsp brown rice protein powder (i use jarrow's vanilla flavor)
8 leaves organic kale (i use lacinto kale)
1/2 bunch organic italian parsley
1 stalk organic celery
1 organic apple
1 organic banana (i chop up bananas and store in freezer for my smoothies)
1/2 cup fresh or frozen organic blueberries
1 tbsp peanut or almond butter (optional)
2 tbsp organic flax oil

chop or tear fruit and vegetables into large pieces.  add all ingredients to blender.  chop, pulse, puree until mixture is smooth.  serve immediately.  (makes 2)

ok...so once in a while (especially sunday mornings) i do feel like something else for breakfast...eggs? pancakes? waffles?...  i try to sneak in a green smoothie for lunch and/or ensure i am getting a ton of greens in something else i eat that day.  are you trying to incorporate more fruits & vegetables into your diet?  how?  what is working for you?  please share in the comments section below...

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

remember when i told you about the thinkfood cookbook?

i was honored to be asked to submit a recipe for a new cookbook called thinkfood, recipes for brain health.  i wrote about it last year and conducted a cookbook giveaway contest. (congratulations connie!)

Thinkfood is a cookbook sponsored and published by posit science ...the leader in brain training interactive software programs which help people think faster, focus better and remember more. (i am so signing up!!) posit science takes an integrated approach to brain health that includes brain training and now brain healthy eating...check them out, they are doing some really cool things. so the company decided to create a cookbook, Thinkfood, which features 50 brain-healthy recipes from bloggers around the globe. the cookbook has snacks, appetizers, sides and salads, main courses and desserts all featuring a "brain healthy" ingredient.

for me...the coolest part of the project is the "recipe of the week" component, which is an email campaign that runs for 50 consecutive weeks. if you sign up you get one recipe from the ThinkFood cookbook emailed to you each wednesday...and, best of all, the recipes are free!

well it is the 32nd week of the "recipe of the week" and it is my week.  they published my recipe for "beans & greens"...full of pinto beans, kale & other vegetables and a ton of spices.  the beautiful photograph from the cookbook of the finished dish is courtesy of posit science...thank you!

you can view the recipe by clicking here...you just need to sign up (this is free) and you will receive a recipe from the book emailed to you each wednesday... you can also go back and view the ones you have missed (it is week 32 after all).  the cookbook is for sale on the site...i have a copy, it is beautiful and full of delicious recipes.

check it out and please let me know what you think of the beans and greens recipe.  i'm thinking it may be perfect for superbowl sunday...thoughts?

best,
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

have you ever grown mushrooms? and a recipe for mushroom ragout

wow, i have to publicly thank my family and friends for the incredibly thoughtful gifts i received this year for christmas.  people went above and beyond selecting or making gifts that they knew i would love...everything from a massive ice chest on wheels from one sister, because she knows i love to entertain poolside all summer, to the 75th anniversary boxed set of nancy drew mysteries because my other sister remembers how much i loved them as a child.  cookies cutters, an antique candy dish, beautiful handmade ornaments, the coolest ever uggs boots, food, food, food and wine, wine, wine...i could go on and on.  i loved everything!

one of my favorites...and a perfect example of gifts given with a lot of thought about my interests, hobbies and life is the shiitake mushroom garden from my aunt karen and uncle don.  they know how much i love to cook using fresh local ingredients and...really...it doesn't get any more local than growing it yourself!

so, this was one of the most unusual gifts ever.  when i opened the box, i pulled out what look like a log about a foot long.  the instructions include soaking the "log" in a big plastic bag for eight hours, draining, placing it on a raised platform, covering with a perforated bag (included) and leaving alone for two weeks. how hard could that be?  but i am a natural skeptic and must admit that i did not have high hopes this would actually work.

wow...how wrong i was.  within a couple of days, baby mushrooms began appearing.  after two weeks, the log was covered with mushrooms.  i actually harvested more than a pound of shiitakes.  the instructions tell me there will be two additional harvests (woo hoo!) and then crumble and use in the garden as mulch.  love that...

so...a pound of mushrooms...what else but a delicious mushroom ragout? a ragout is a thick, slow cooked stew...usually meat based.  because this is a vegetarian dish using mushrooms, the cooking time is much shorter.  try the ragout over pasta, garlic rubbed bruschetta, polenta, rice, potatoes or as a sauce for chicken or steak.

thank you don and karen...i love this gift!

mushroom ragout
1 lb mushrooms, cleaned and sliced (i used shiitake but use your favorite)
1 onion, chopped
1 carrot shredded using large holes of box grater
3 cloves garlic, minced
3 tbsp extra virgin olive oil
1 cup vegetable stock
2 tbsp balsamic vinegar
2 tbsp tomato paste
pinch aglio, olio, peperoncino (or red pepper flakes)
sea salt
freshly cracked black pepper
1/2 cup fresh italian parsley, chopped/divided


in a large skillet, heat oil until shimmering. add onion & carrot and cook, stirring often, until soft, about 5 minutes. add garlic and cook until garlic just softens...do not let brown...about 2 minutes. add mushrooms, a pinch of sea salt and a pinch of pepper. cover and cook until mushrooms release their liquid...about 10 minutes.

remove cover and increase heat to high. cook 2-3 minutes, stirring often, until liquid has evaporated and mushrooms are caramelized . add stock, balsamic vinegar, tomato paste, aglio (or red pepper flakes) and 1/4 cup parsley. stir and reduce heat to low. cook 10 to 15 minutes, until sauce has reduced by 1/2.  taste and adjust seasonings adding more salt, pepper and...if you want a bit more heat,...aglio, if necessary.  serve over rice, polenta, pasta, potatoes etc, sprinkling the remaining parsley over each dish.

what was you favorite gift this year given or received?

best and happy 2011,

diane

diane padoven

founder/president

napa farmhouse 1885™

"live a green life of style™ "

do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

happy new year...want a hot chocolate recipe?

so it is new year's eve. what a holiday season! my entire family came to napa. we had 40 friends and family members for christmas eve, then a sit down brunch and dinner for ten on christmas day. loads of talking, eating, cooking, laughing, endless story telling (the ones we tell over and over every time we get together) you know...christmas!

i want to emphasize the eating...because eat we did. i completely ignored my "post cleanse" healthy diet. i ate everything! and yes, i am feeling a bit tired, sluggish and sloooow. i had a wonderful time and...with two more days of celebrating...more to come. i have been doing a lot of thinking about my 2011 resolutions and i have decided to emphasize the word moderation to sum up my goals. i actually love the way i feel when i am eating extremely healthily...and have realized that that is the way i want to feel...healthy. not bloated, tired, overly full. when i was on the cleanse last month everyone kept asking me how i felt. the only way to describe it was that i felt good all the time...not jumping up and down excited...but...good. no ill effects from anything i ate and that is a good thing. it does not mean i want to permanently give up everything that is off the "cleanse list". it just means i want to exercise moderation in the not-really-healthy-but-delicious category of food.

thank you richard lau for the photo

here is an example...hot chocolate. i was reading a blog post by my twitter friend judy witts francini a.k.a divina cucina. judy is one of my favorite bloggers and cookbook authors...plus i have had the good fortune to meet her and she is absolutely delightful. she lives and works in italy...teaches cooking classes there....and her recipes are wonderful. anyway, she posted a recipe for hot chocolate which sounded rich...creamy...intensely chocolately...and delicious. it reminded me of the hot chocolate served at angélina or café de flore in paris. have you ever had hot chocolate so rich you needed to drink ice water after every sip? well judy's sounded like that. i made it on a very cold and rainy night...perfect! but not something i could drink often. so i created a healthier version that is still delicious. moderation, remember? now i can have divina's once in a while...and my version more frequently....and not feel deprived because honestly...they both are fantastic.

divina's recipe calls for unsweetened cocoa powder, sugar, milk and bittersweet chocolate. you could really guild the lily and use cream...but even i don't go that far. my remake uses the same excellent cocoa and chocolate, but substitutes almond milk and agave nectar for the sugar and milk. really, really good. (oh...and i took leonardo's suggestion and topped with a bit of cayenne powder...this is brilliant!) thank you idea go for the photo!

so go ahead...enjoy everything you love in moderation...just remember, the definition of moderation is: 1. the state or an instance of being moderate; mildness; balance...being within reasonable limits; not excessive or extreme . my favorite word from that definition is balance...and that truly is my new year's resolution. what's yours?


"divina cucina's hot chocolate recipe and story

(i pulled the recipe directly from divina's site)
Vestri's Tuscan Hot Chocolate

per person:
1 tbs unsweetened cocoa powder
1 tsp sugar
1 cup milk
3 oz bittersweet chocolate, cut into tiny pieces

In the bottom of a small sauce pan, place the cocoa powder, sugar and 2 tbs of milk.
Whisk together to remove lumps and heat.
When hot, add the milk and whisk the chocolate mixture to blend.

Add the chopped chocolate to the hot milk, stir, and let sit.
Take off the heat and mix again until all the chocolate has been melted.
DRINK

If you want to be decadent as in Florence, serve topped with lots of whipped cream.
or
As Leonardo does, season with chili pepper powder for a nice almost Mexican kick! "

napa farmhouse hot chocolate
per person:
1 tbs unsweetened cocoa powder
2 tsp organic agave nectar
1 cup unsweetened vanilla almond milk
3 oz best quality (70% cacao) bittersweet chocolate (i use scharffenberger) well chopped
follow divina's directions...can be doubled, tripled, quadrupled...as much as you like... enjoy!
i just want to take a moment to wish you all the best in 2011...may all your hopes and dreams come true...


best and happy new year!
diane

diane padoven
founder/president
napa farmhouse 1885™ "live a green life of style™ " do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...

how about a recipe for spiced lentil & chickpea soup?

ok...it is december 17th. christmas eve is a week from today (yikes) and i am nowhere near ready. oh...and have i mentioned that my entire family is coming to napa this year for the holidays? and that i can't seem to stop inviting friends to join us? and that this has been an unbelievable year for online orders? (thank you everyone!) i have spent the last 3 weeks non stop packing up shipments and driving back & forth between ups and fed ex...whew...didn't i leave corporate life to stop working so hard?

now, i know that last paragraph sounds like i am complaining...but my friends know that i am actually loving every minute of my life...and hosting christmas makes me happier than i can say. the trick is to have a plan...and get over the concept of trying to have everything perfect. i know it sounds cliche..but i think my family is really much more interested in being together than how i have decorated my home...or if i serve elaborate and time consuming meals. my philosophy for holiday food is the same as the rest of the year...use the best-quality-possible ingredients and then don't muck it up with overly complicated preparations.

most people arrive on the 23rd...and almost everyone is driving a long distance that day...either from southern california or oregon. i am keeping the guest list that night small...just family...and making a meal that is easy, delicious and forgiving for late arrivals. i can set everything out...keep the soup simmering on the stove...and let people serve themselves. i want to be free to catch up with everyone. have i told you how much i adore my family?

my december 23rd menu is easy: spiced lentil & garbanzo bean soup, baked ham with orange-ginger glaze topped with smoked brown sugar, extra virgin olive oil biscuits and a big salad. dessert is...what else?...massive platters of cookies. wine, beer and sherry with the cookies complete the spread...oh and hot chocolate for the kids (spiked with spiced rum for the adults).

we are scheduled for 10 days of rain here in napa...the tree is decorated, lights up, fireplace stocked and holiday music loaded. i think i am ready for the 23rd. now, if i can just finish buying presents we will be good to go...

this soup is adapted from a recipe i found in martha stewart living magazine. i followed the recipe but added additional vegetables because i like the taste...and like amping up the nutrients. also, martha's recipe was for a stew...i turned it into a soup...it is delicious. i am suggesting people make mini sandwiches with the ham and biscuits...so soup, sandwiches and salad should be perfect to help unwind after the long car rides...

spiced lentil & garbanzo bean soup(if you can, use local, organic ingredients..there really is a difference in taste and so much healthier)

1/2 cup dried garbanzo beans (aka chickpeas)
1 onion, chopped
extra virgin olive oil
8 cups homemade or organic store bought vegetable stock
4 cups water, reserved from bean soaking liquid
4 garlic cloves, minced
2 tbsp cilantro, very finely chopped
2 tbsp cilantro, coarsely chopped
3 tsps kosher salt
1 red bell pepper, seeded and chopped
1/2 bunch kale, chiffonade and roughly chopped (about 2 cups)
4 celery stalks, chopped
1 28 oz can, whole tomatoes (pour into a large bowl and crush tomatoes with your hands)
1 cup lentils (i like either yellow or pink in this dish, but any kind will work)
1 tbsp tomato paste
1 lemon, cut into 6 wedges
1 cinnamon stick
1/2 tsp sweet paprika
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp ground coriander
1/4 tsp nutmeg
1/4 tsp mace
small pinch red pepper flakes
small pinch freshly cracked black pepper
5 oz whole wheat, small elbow macaroni
2 tbsp italian parsley, chopped
2 tbsp italian parsley, whole leaves

1. place chickpeas (garbanzo beans) in a large stockpot and cover with 5 inches of water. let soak at least 8 hours, or overnight. drain beans reserving 4 cups of soaking liquid. place beans in a bowl.
2. add 3 tbsp olive oil to stockpot and heat until warm. add chopped onion and cook until translucent (about 5 min). add chickpeas, stock and the 4 cups of reserved soaking liquid. simmer until beans are tender, approx 45 minutes.
3. using the side of a chef's knife, mash the garlic, cilantro and salt into a paste. add garlic paste, bell pepper, kale, celery, tomatoes with their juice, lentils, tomato paste, and all the spices to bean mixture. squeeze the juice from one lemon juice to the pot. stir. simmer uncovered until lentils are tender. 30-40 minutes.
4. add pasta and cook, stirring occasionally, until pasta is al dente, approx 10 minutes.
5. stir in coarsely chopped cilantro and parsley.
6. garnish with parsley leaves and serve with remaining lemon wedges.

do you have family visiting for the holidays? what are your time saving tips? please share in the comments section below...thanks

best and happy cooking!
diane

diane padoven
founder/president
napa farmhouse 1885™"live a green life of style™ "do you like us? really like us? then please join our facebook fan page

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need some last minute thanksgiving ideas?

i spent today shopping for thanksgiving and had long conversations with other shoppers in whole foods and trader joe's. first, i was buying brussels sprouts and a women asked me how i was going to prepare them. apparently her husband's cousin loves brussels sprouts and specifically requested them for t-day. she had never prepared them before and was in a bit of a panic. i shared with her my easy & delicious recipe for roasted brussels sprouts with garlic & balsamic...slow roasted at high heat until the sprouts are caramelized, sweet and amazingly good. even brussels sprouts "haters" love them. i gave her my blog address, helped her select the most beautiful looking produce and sent her on her way. another customer was listening and asked if i made mashed potatoes. she confessed her version always tasted "gummy". i told her i make smashed potatoes with roasted garlic at thanksgiving...i am a texture person and like the bits of skin, chunky potatoes and garlic pieces in this preparation. she loved the idea and asked for the recipe. i happily obliged. (note, i normally do not chat up other shoppers...but... hey... they came to me!!)

driving home, it occurred to me that the emotion both of these women shared was panic. they were stressed, unhappy and not at all looking forward to cooking the thanksgiving meal. kinda sad don't you think? i think this totally misses the point of the holiday which is giving thanks for all that we have and sharing the day with the people that we love. otherwise, what is there to celebrate?



my advice is to do what makes you comfortable...do what makes you happy. cook easy dishes that celebrate the harvest. select the best quality, freshest, local, organic-if-you-can ingredients and don't muck them up with overly complicated preparations. learn to roast and make it your best friend in fall/winter. nothing is simpler than roasting the turkey, sweet potatoes and brussels sprouts. if you are not a baker...and don't want to learn...by all means buy your pie from your favorite bakery. better yet, ask a baker friend to provide dessert.

i love to cook...but my thanksgiving menu is easy-breezy because i want to relax and enjoy this day. i want to eat, watch football, take our annual thanksgiving walk throughout downtown napa and get a first peek at the holiday decorations....maybe take a nap?
for my menu this year, i am intrigued by a stuffing recipe i found in bon appetit...cornbread with andouille sausage, fennel & bell peppers. i think i will substitute italian sausage because it sounds really good with the fennel. my turkey recipe is also from bon appetit, but from a few years ago. and because i love to tinker with ideas, i am going to make my tried and true pumpkin pie recipe...but add a brown sugar-walnut topping that i saw in...yet again... bon appetit. i have included the recipes for all three of these ideas...but the links will take you to the exact bon appetit version. i will let you know after t-day how my "tweaks" turn out.

so here is my thanksgiving menu, with links to all the dishes i talked about in this post. if you are still searching for recipes, feel free to use any/all of them. every one is delicious. to all of you, a happy, healthy and delicious thanksgiving. (for the non-americans reading this post...try the dishes anyway, they are really good...and happy start of the holiday season!)

our 2010 thanksgiving menu
*roast turkey with herb rub and shiitake mushroom gravy
*cornbread stuffing with andouille, fennel & bell peppers
(bon appetit, nov 2010 page 113)
*smashed potatoes with roasted garlic
*roasted sweet potato fries (recipe follows)
*roasted brussels sprouts with garlic & balsamic
*harvest chutney
*pumpkin pie with brown sugar-walnut topping

roasted sweet potato fries
4 large organic sweet potatoes, scrubbed and unpeeled
extra virgin olive oil
1 tbsp aglio, olio, peperoncino (or 2 garlic cloves minced, 1/2 tsp red pepper flakes, 1 tsp italian parsley chopped
grey salt
freshly ground black pepper

preheat oven to 400 degrees. cut sweet potatoes into french fry shapes..as thick or thin as you like. spread onto a rimmed baking sheet ensuring they are in a single layer. use two sheets if necessary. drizzle the olive oil over the potatoes, 4-5 passes of the bottle. using your hands, turn the fries in the oil ensuring all sides are coated. sprinkle the aglio (or seasonings), salt and pepper over the top of the fries. roast for 1 hour , or until fries are golden brown and a bit crunchy. (thicker cut fries may need a bit longer, check every 15 minutes after the first hour). serve immediately.

this is the last week of fall fest and the topic is "bounty to be grateful for" . what a perfect way to end the season. simply leave your favorite thanksgiving tip or recipe or favorite links in the comments below, and then go visit the collaborators listed on the blog away to garden and do the same.

massive thanks to margaret roach and deb puchalla for coordinating fall fest 2010. as always...it has been a blast. looking forward to next year

best and happy cooking! happy thanksgiving everyone!
diane

diane padoven
founder/president
napa farmhouse 1885™
"live a green life of style™ "
do you like us? really like us? then please join our facebook fan page

to receive special offers only available to our preferred customers, please sign up for the mailing list on the right hand side of this post...