what in the world is "cheapie dessert"? and a recipe for homemade organic cake mix

as always, it is impossible for me to just answer the question.  i need to tell you a story...so...here goes...

last week was our book club meeting.  i have told you about this group many times...we get together each month to discuss the selected book (we really do discuss the book), but the emphasis always seems to be on eating, drinking, talking and laughing.  this month we read a visit from the goon squad by jennifer eagan.  our hostess, my friend rachelle, sent the following message regarding the food theme:

"To fit in with the "time is a goon" theme, I thought it would be fun if we each brought a dish that played a significant role in either your childhood or in your family's history. OR, if that stumps you, bring something that you would like to make a significant part of your culinary future."


photo courtesy ashley nicole teplin

so i thought about all the dishes my mom is known for and for some reason decided it was time to immortalize her "cheapie dessert".  you would have to know my mom to understand the significance of the name.  let's just say my mom loves deals...and specials...and sales...and coupons.  oh my!  it is not like she is cheap...she is one of the most generous people you will ever meet.  my sisters and i have to fight with her to pay for a meal...we never win.  but tell her about a sale...and her eyes light up.  it is a running joke in my family.  i swear, you could be anywhere in the world with my mom and she will suggest a restaurant for dinner by saying "i just happen to have a coupon for buy one, get one".  she has two freezers and they are always full because she cannot pass up a special at the market.

so, anyway, back to the dessert.  i just found out by prepping for this story that the recipe is actually called dump cake (what a bad name!) and that it is pretty famous.  i had no idea.  when my sisters and i were really little, our next door neighbor mr hartzler taught my mom to make a version of the dessert i am going to share with you...but he never told her the name and we all assumed he invented the concoction.  i have since learned it is called "dump cake" because you dump cherry or apple pie filling into a baking dish, top it with a box of dry cake mix, drizzle a stick of melted butter over the top and bake for a hour.   i know it sounds weird and bad but everyone loves it. 

my mom insisted i tell you that she made it because "in those days you could buy cake mix on sale for 79 cents a box and pie filling for 39 cents so it was really cheap to make".  hence the "cheapie dessert" moniker.  as she says, "it is now much more expensive to make, but people love it so i keep making it".  and, i must admit, it is true...people love it.  i have memories of my now almost 15 yr. old nephews asking for "heapie dessert" when they were two because they couldn't quite pronounce the c.  my mom usually makes everything from scratch...and her cakes, cookies, cream puffs and brownies are amazing...but the "cheapie dessert" remains a mainstay. i think it is because it is so fast and easy.

so...with a name like "cheapie dessert", i knew it would be perfect for book club.  but i decided to give it the napa farmhouse 1885 treatment.  my goal was to reinvent this dish and make it healthy while retaining its easy, fast and delicious reputation.  the fruit part was a no brainer...i make pies all the time, so a mixture of organic apples, with organic citrus zest/juice, seasonings and agave nectar was the easy part.  the cake mix was a bit trickier because i honestly didn't know what was IN cake mix.  after walking the baking aisles of the grocery store and studying the ingredients of a number of brands it seemed like...once you eliminated all the preservatives...the mix was flour, salt, sugar, baking powder and fat.  so i experimented with proportions until i came up with a blend that i really like.  to keep it "cleanse friendly" i have been using vegan "buttery" sticks...i like the brand "earth balance", but regular butter works just as well.  best of all you can actually use this to make cakes!!  but, today..."cheapie dessert"

when i told my mom about the revisions i made to her recipe she said, "diane you are pushing my buttons".  when i told her my next experiment was to tweak it to use extra virgin olive oil and cornmeal with a blueberry filling she said "now you are really pulling my buttons" ?? :)  but don't you think that sounds good?

so...to wrap up this long tale...book club girls loved the dessert, i have a blog story and the world now knows about "cheapie dessert"...  success!  oh, and try the recipe...it really is delicious...kind of a cross between a crisp and a cobbler.  (and my version is not very expensive either...serves 10...maybe not "cheapie"...but reasonable)

did you grow up eating dump cake?  if so, please tell me how you or your mom make it....

connie's "cheapie dessert" my way

cake mix topping
2 1/2 cups white whole wheat flour
1 tsp salt
1 tbsp + 1 tsp baking powder
1 cup organic sugar
1/2 cup agave nectar
1/4 cup vegan "butter", room temperature and cut into small pieces

filling
3 lbs organic apples (i used both granny smith & suncrisp), peeled and cut into 1/2 inch slices
zest of one meyer lemon + 2 tbsp juice
zest of one orange + 2 tbsp juice
1/2 cup agave nectar
1 1/2 tsp cinnamon
1/2 tsp chinese 5 spice powder

1/2 cup vegan "butter", melted
1/2 cup grapeseed oil

preheat oven to 350 degrees.  butter (1 use vegan) a 2 qt shallow baking dish and set aside.

make the cake mix:  combine the flour, salt and baking powder in a mixer or food processor and mix just to combine.  add the sugar and agave nectar and pulse a couple of times.  add the "butter" and pulse until thoroughly incorporated in the the dry mix.  set aside.

make the filling:  add the apples to a large bowl.  add the lemon and orange zest and juice and the agave nectar and stir to combine.  add the cinnamon and chinese 5 spice powder and stir until mixed.

pour the apple mixture into the prepared baking dish.  using a large spoon scatter the cake mix topping over the apple mixture until the entire top is covered.  you want about 1/2 inch of cake mix topping.  **NOTE, you will have leftover mix, save for another cheapie or for baking a cake**,  drizzle the melted butter over the top of the cake mix.  drizzle the grapeseed oil over the butter. 

place on rimmed baking sheet and bake for 1 hour, or until topping is golden brown and apples are bubbling.  let sit 15 minutes and serve hot, warm or room temperature.  delicious as is...even better with ice cream.  (note, i have been eating ice cream make with coconut milk and sweetened with agave nectar.  still in the "healthy" catagory...and amazingly good.  i like the brand luna & larry's organic coconut bliss.)  or just use your favorite organic ice cream....

with the best intentions, i brought home a piece of the dessert to photograph the next morning.  i am so not a professional photographer and need the sun for halfway decent photos.  i came into the kitchen to find peter eating the "cheapie dessert" for breakfast...he loved it!  happy about that...but, sadly, no photos of cut pieces for the blog.  if you make the dessert and decide to photograph the filling or a piece of the dessert...please send me a copy and i will add to this post :)

happy spring everyone and, mom...i love you!

best,
diane

diane padoven
founder/president

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

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what's killing our buzz?

i received the following email from slow food, usa regarding the diminishing bee population in north america.  slow food asked me to forward the email to 20 of my friends...i thought i would take it one step further and share with all of you.  please take a moment to read the post...and sign the petition...only takes a couple of seconds.
"Dear Diane,

Spring's going to be a lot quieter this year. Something is killing off almost 40% of North American honeybees each year, and it's threatening our entire food chain. Mounting scientific evidence suggests agricultural pesticides are one of the culprits.

The Environmental Protection Agency has the power to investigate and ban the pesticides thought to be responsible but, despite their own scientists' advice and under pressure from pesticides companies, they're dragging their feet.

Much of the plant-life we depend on for food exists thanks to honeybees. Now the bees are depending on us to return the favor. Click here to sign our petition calling on the EPA to solve the mystery that's killing our buzz.

Bees don't just make honey: from apples to lemons, much of the food we eat may disappear with the bees. Even milk and beef production could be threatened: guess what makes the plants that feed the cows? Our friend the honeybee.

What's more, bees add $15 billion to the annual US economy, and their loss will have a devastating impact on food production and food prices. But the EPA is under pressure to do nothing about it from pesticide companies and the pesticide 'scientists' those companies bankroll.

The EPA has already acknowledged it should look into the causes of "Colony Collapse Disorder". We need to counter the pesticide lobby's pressure and hold the EPA to that commitment, by sending them a message they can't ignore: click here for the petition.

Everyone stands to lose with the threat to our food chain known as CCD. That's why everyone needs to stand together to counter the pressure the EPA is under not to do it's job: protect the things we rely on to survive.

Many Slow Food chapters are also hosting screenings of a new CCD documentary, Vanishing of the Bees. It's a great way to get together in your community and learn more about what you can do to help solve this problem.

Time and again Slow Food members get together to celebrate the importance of food. It's now the time to take action to protect that which binds us together, and stand up for the bees that make it all possible.

Thanks for spreading the buzz,

The Slow Food USA team

PS - Can you help spread the buzz? For every 100 signatures we collect on our petition to protect the bees we depend on for our food, we'll send a bee-shaped postcard to the Director of the EPA’s Pesticide Programs. Imagine those on the wall the next time the pesticide lobby pops in!

Slow Food USA and the Slow Food USA Logo are registered trademarks of Slow Food USA.

20 Jay Street, Suite M04 Brooklyn, NY 11201 Tel: 718 260-8000 or 877 SlowFoo(d) Fax: 718 260-8068 info@slowfoodusa.org"

we are fortunate to have a lot of bees on our property(we try to be as organic as possible)...they especially love the lavender bushes and meyer lemon trees...and while i need to be a bit careful when harvesting...i attribute the amazing crops we get each year to the massive amount of bees swarming around. the declining bee population is a big concern to me....i appreciate your help!

photo courtesy show food, usa

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...

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™ "

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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...