want a delicious, fast and easy recipe for purple cabbage slaw?

it has been such a busy spring.  my mom has been ill which means i have made numerous trips to southern california (if you live here you know how tiring the drive is up and down interstate 5)...business is good which keeps me jammed with projects...and we went crazy and decided to repaint our white picket fence ourselves.   the picket fence project took three 4-day weekends.  (i never realized how much fence we actually had).

to keep me healthy i have been focusing on taking care of myself....getting plenty of sleep, exercising even when i don't think i have the time and eating well.  my strategy for food is simple and non-negotiable...eat 5-7 servings of fruit and vegetables per day...and ensure those fruits and vegetables provide a rainbow of colors.

studies show that the different colors of produce provide different nutrients and antioxidants all needed by our bodies.  you really don't have to learn the nutritional breakdown for each color (unless you are like me and find this type of info fascinating), you just need to "finger paint with your mind"  when you shop for your fruits and vegetables.  how cool is this?  yellow bell peppers, red tomatoes, purple cabbage,  blue berries, green kale, butternut squash, white cauliflower.  i have been planning my meals with color in mind in addition to taste.

i am going to explore this topic in future posts...but today it is the friday before memorial day.  we have loads of projects in the garden the next two days, but have promised to take monday as a real holiday...no work!  sleeping in, swimming in the pool, catching up on reading, relaxing and easy-breezy meals.  this purple cabbage slaw is on the menu.  simple, delicious, versatile and...to keep the theme going...the "purple" in the color wheel menu.  the slaw is full of crunchy cabbage and apples with a light dressing of seasoned rice vinegar, olive oil and a touch of honey.   perfect with barbecue, grilled meat or poultry or as part of a salad dinner....try added to sandwiches, wraps or tacos.  you can make it early in the day...it holds well. sometimes i throw in a small handful of chopped pistachio nuts for protein if i am doing a vegetarian meal...but this is not necessary.  by the way...purple and blue fruits and vegetables contain nutrients which include lutein, zeaxanthin, resveratrol, vitamin C, fiber, flavonoids, ellagic acid, and quercetin.  these nutrients support retinal health, lower LDL cholesterol, boost immune system activity, support healthy digestion, improve calcium and other mineral absorption, fight inflammation, reduce tumor growth, act as an anticarcinogens in the digestive tract, and limit the activity of cancer cells. ** from color wheel of fruits and vegetables

happy memorial day everyone!

purple cabbage slaw
3 cups red cabbage, shredded
1 red delicious apple, cored and diced
2 tbsp seasoned rice vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
pinch sea salt
pinch black pepper
1/4 cup chopped pistachios, optional

add cabbage and apple to large bowl.  in a jar with tight fitting lid (i use mason jars for my vinaigrettes) add vinegar, e.v.o.o., honey, salt and pepper.  screw on lid and shake vigorously until combined.  drizzle half of vinaigrette over cabbage mixture.  stir to combine.  add more vinaigrette to your liking. 

this slaw keeps in the refrigerator for a couple of days.

my grandfathers, dad, uncles and husband all served in various branches of the military.  i so appreciate their service and that of all veterans.  here's to taking time to appreciate the freedoms we have thanks to their efforts!

best,
diane

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need to find a local farmers' market?

our local farmers' market opens the first week of may.  i cannot wait...visiting the market on a weekly basis is one of my favorite things to do.  carrying an overflowing basket of impossibly fresh, beautiful and delicious fruit and vegetables, creating recipes on-the-spot based on what is available, talking with the farmers who actually grow our food, visiting with friends....a perfect, perfect day.  i wish more people would/could support their local farmers' markets.

to do this, you have to know where the markets are located.  last winter i received the following email:

"Hi Diane,

My name is Evan and I'm a senior at UCSB in California who is dedicated to eating organic, locally-grown food. I stumbled across Napa farmhouse when I was researching data for a farmers' market comparison table that I'm compiling. This database of farmers markets can be narrowed down by location, the type of produce sold, forms of acceptable payment etc. I hope my tool will help shoppers access locally-grown or organic foods they are looking for. Please check it out and let me know what you think.


I would really appreciate your feedback!"

how cool is this?  i so love the fact that this is a school project.  it is always such a joy to hear of young adults committed to eating local, organic/sustainably grown food.  check out evan's search tool and please let us know what you think in the comments section of this post.  i will ensure evan receives your feedback.

support your local farmers!
best,
diane

Find a Farmers' Market Near You!

FindTheData: Farmers Markets

FindTheData

a recipe for southern greens...napa farmhouse style

i have become addicted to greens .  like eating them every day addicted...either in green smoothies for breakfast, or huge salads for lunch, or as a side dish at dinner sautéed, stir fried, raw, added to pasta sauce, you name it, i probably like it.  i experimented by roasting kale until crisp and seasoned with good grey salt. (delicious).  so it was not a stretch to make greens the main course for dinner last week.

i had read a magazine article talking about a southern greens recipe....full of fatback and ham and bacon fat...probably delicious...but not the healthy dish i was looking for so i created my own version.  this one emphasizes the taste of the greens and is flavored with seasonings, sparkling apple cider for sweetness, honey mustard and balsamic vinegar to balance out the salt/sweet and is made main-dish worthy by the addition of either vegetarian "ground beef" or ground turkey. southern greens are usually a mixture of turnip greens, beet greens, collard, mustard and kale.  you can use whatever you like...just one type or a blend of your favorites.

i serve these greens with a side of corn bread and call it dinner. for non-vegetarians, i sometimes quickly sauté fresh shrimp in garlic and red pepper flakes (i use our aglio, olio, peperoncino) and pile on top of the greens.

i told my good friend brooke about these greens.  she is originally from arkansas and the look on her face was priceless when i told her it was a vegetarian version..."no fat back?"  she cried.  we agreed that the "real version" was delicious as a once-in a-while treat.  the farmhouse recipe can be enjoyed much more often.  aah, the spirit of compromise.  enjoy the greens everyone!

southern greens, napa farmhouse style
1 lb vegetarian ground ground (i like yves brand) or ground turkey
1/2 white onion, chopped in large pieces
2 tbsp extra virgin olive oil
2 cups vegetable broth
1 cup sparking apple cider
1 tbsp honey mustard
2 tbsp balsamic vinegar
14 oz southern greens (mix of collard, kale, mustard and turnip, whatever you like) torn into large pieces, tough center ribs discarded

large pinch aglio olio peperoncinio, or red pepper flakes
sea salt
freshly ground black pepper

if using ground turkey, brown meat in large skillet, drain and place on plate for use later. wipe down skillet with a paper towel and add olive oil.  heat over medium heat until oil shimmers, add onion.  sauté until translucent. add the veggie ground round (or reserved turkey if using), the broth, apple cider, mustard and balsamic vinegar.   stir to combine.

add 2 large handfuls of the greens to the skillet.  stir until wilted.  when you have room in the pan, add more greens and, again, stir until wilted.  continue this process until all greens have been added to the pan.  add the aglio or red pepper flakes and a large pinch each of the salt and pepper.  stir.  cover pan, reduce heat to low and cook for 45 minutes.  taste and adjust seasonings.  use a slotted spoon to spoon onto serving plates.  serve immediately.

**note...be sure to keep the reserved juices...called "pot likker" in the south.  this delicious liquid contains a number of essential nutrients.  i always plan to make a big pot of beans the day after i make these greens and use the pot likker as part of the liquid needed. **

ok, southern green fans.  that is my recipe.  give it a try and let me know what you think.  and feel free to post your favorite "fat back, salt pork, ham hock, bacon" version in the comments section.  i don't think you can ever have too many recipes for southern greens...do you?

best,
diane

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it is easter and passover this weekend, need a recipe for roasted boneless leg of lamb?

happy spring!

i spent all day wednesday preparing and serving a seder meal celebration for the local catholic church.  got that?  every time i said that sentence this week i received puzzled looks and loads of questions.  so...long story short.  this church holds a seder each year on the wednesday before easter as a way to honor their history.  i was asked a few years ago to "help".  somehow that became "diane is in charge of this event".  i actually have a really good time, have a ton of people who help, and find the subject matter really interesting.

i blogged about this last year...told you about the menu and posted a recipe for a passover friendly dessert, "caramel chocolate matzo crunch" which has become a new tradition.  i made it again this year...received rave reviews...and was told by many people that this has become one of their all time favorites. (you really should give it a try...easy, quick, delicious...what could be better?)  recipe here

caramel chocolate matzo crunch

i also received many, many compliments for the roasted lamb.  so many people confided that they were hesitant to try to make it on their own...a number said their lamb always turned out tough and dry...many asked for the recipe.  i figured if they had questions, others might also.  so...here goes!  a very easy, breezy, effortless way to prepare. i roast the lamb for a bit at high heat and then reduce the temperature to finish cooking.  the juices are used to prepare a wonderful gravy flavored with broth and balsamic vinegar.  served with garlic mashed potatoes and sautéed mixed vegetables, this makes a perfect easter or passover meal.

i cooked the seder dinner for 70 people.  i had every intention of photographing all the lamb roasts...wouldn't that have been a gorgeous photo...all piled up on a beautiful platter?   of course, i forgot to take the picture in the midst of the controlled chaos that occurs when a non-pro like me needs to get that many people served plated dinners at one time.  by the time i remembered, all that was left was a couple of shank bones (used for the seder ceremony) and the carved meat!!  sorry :)

what are you making/eating for the holiday?  please let us know in the comments section of this post.

shank bones, part of the symbolism of the seder plate

35 lbs of roasted lamb...steam trays are never pretty!

roast lamb with garlic and rosemary
1 boneless leg of lamb 4-5 lbs (ask your butcher to hand tie with string)
1 head garlic, cloves separated and peeled
extra virgin olive oil
8 rosemary branches, 8-10 inches each
sea salt
pepper
lamb gravy (recipe follows)


preheat oven to 425 degrees F.  drizzle olive oil over bottom of roasting pan, three passes of the bottle.  place 4 rosemary branches in the bottom of the roasting pan.

using a small sharp knife, cut small slits all over lamb and stuff with garlic cloves. (about 20 per leg). pour 2 tbsp extra virgin olive oil over lamb and rub to coat. weave remaining 4 rosemary branches through the lamb's string netting.  generously coat lamb with salt and pepper. place on top of the rosemary in prepared pan. 

place in preheated oven and roast  for 15 minutes.  reduce heat to 350 degrees F, baste with pan juices and continue roasting until cooked to your preference, basting a couple more times during the cooking process.  i think lamb is best at medium or 145 degrees F internal temperature which takes about 30 minutes per lb. at medium the center is light pink and the outer portion is brown. medium well is 155 degrees F and there is no pink. **note, these are the temperatures you want when you take out of the oven.  the roast should rest for 10-15 minutes before you carve and will continue to cook during this time***

carve the meat and serve with the lamb gravy.  i like to carve the meat and put on a big platter with a few ladles of the gravy spooned on top.  additional gravy is served alongside.


seder meal lamb gravy
(i use potato starch instead of flour to thicken the gravy to keep it appropriate for passover.  if this is not a concern for you, feel free to use flour)

pan drippings
3 tbsp potato starch
1 cup water
1 cup chicken stock
1/2 cup dry red wine
1/4 cup balsamic vinegar
sea salt
black pepper

skim all but one tablespoon fat from pan. strain out any pieces of rosemary.  place pan over high heat.   combine the stock, wine, balsamic vinegar and lamb juices in pan and cook, stirring, for 3 to 4 minutes or until bubbling.  in a small bowl, combine the potato starch and water and whisk until smooth.  add to the gravy and cook, stirring frequently,  for 7-8 minutes or until thickened. season to taste with salt and pepper.

happy easter and/or passover everyone!

best,
diane

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a recipe for potato soup with red chile & cheddar cheese ?

i returned last week from a month-long trip to taos, new mexico.  the weather in napa was beautiful the entire time i was gone.  i kept reading on facebook about the warm weather and the sunshine.  the person taking care of my home needed to water frequently...i had assumed it would rain so much that this would not be required (sorry brooke!)  really napa?  temperatures in the 70s and no rain in february and early march?  normally it rains from january till may.

of course the day i returned it started raining...and raining and raining.  again, really napa?  i know we need the rain, but couldn't this have happened while i was gone?  i checked out the 10 day forecast today and...you guessed it...rain for the next 10 days. 

when the weather is cold, and dark and wet i start craving soup.  a big bowl of delicious soup and excellent bread just makes me feel better...and happier...comforted somehow.  so last sunday i made potato soup with red chile & cheddar cheese.  what a perfect choice...spicy from the red chile and chipotle, thick from the potatoes, rich from the cheese...but not too rich because the soup is made with water, no cream or milk. i loved the soup and wrote about it on facebook and asked what everyone else was making for dinner that night. immediately, my friend linda posted "homemade cabbage soup". my friend rachelle posted "black bean soup and corn bread muffins!"  two friends asked if they could have some of the leftovers the next day for lunch.   who doesn't love soup?  do you have a favorite soup recipe?  please share in the comments section below.

potato soup with red chile & cheddar cheese
1 yellow onion, chopped
3 tbsp extra virgin olive oil
2 tsp sea salt
3 pounds baking potatoes, unpeeled and cut in 2 inch dice
2 tbsp ground new mexican red chile
1 canned chipotle pepper, minced (optional, skip if you want less heat)
5 1/2 cups water
8 oz extra sharp cheddar cheese, grated
2 tbsp pure balsamic vinegar
coarse grey salt
freshly ground black pepper
4 tbsp chopped cilantro leaves
2 tbsp snipped chives

warm olive oil in a large saucepan.  add onion and sauté over love heat until just beginning to caramelize (about 10 minutes).  add the 2 tsp sea salt, potatoes, chile, chipotle and water.  increase heat to high and bring to a boil.  reduce heat back to low, cover pan and simmer 20 minutes or until potatoes are very tender when pierced with a knife.

remove from heat and, using an immersion blender, puree until smooth. (alternatively, process in two batches in a blender...be very careful if using this method, the soup is very hot). **note, i like my soup with a bit of texture (and the nutrients) from the potato skins so i stop at this point.  if you want a more elegant soup, strain through a fine sieve to remove skin and onion bits**

add mixture back to saucepan and place over low heat.  thin with additional water as desired.  stir in cheese until melted.  add balsamic vinegar and large pinch of pepper.  taste and, using grey salt, adjust salt if needed.  serve soup topped with cilantro leaves and chives.

best,
diane

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you asked for the cheese enchiladas recipe?

in new mexico, enchiladas are served "stacked"...not rolled the way they are prepared in mexican cuisine.  i don't notice a difference in taste but...man!...this version is so easy!!  this has become my "go to" dish when i have a large group of people to feed.  the stacked enchiladas, plus pinto beans, posole and a green salad create a simple and delicious menu for any size dinner party.

enchiladas are basically tortillas (usually corn), a filling, cheese and sauce.  southwestern style calls for either red or green sauce...or "christmas" which is both.   you really don't need a recipe....more like the technique...so here is the way i make cheese enchiladas with new mexican red chile sauce:

you will need to start with the sauce.  click here for the recipe.   note, the quantities i am providing make enough for 6 people with the side dishes mentioned above.  if you want just the enchiladas with a salad this serves 4.  you can double, triple, quadruple...whatever you like. just ensure you increase the pan size accordingly. or use more than one.  (my tip...make more then you think you will need...leftovers are delicious too.)

cheese enchiladas with new mexican red chile sauce
2 tbsp extra virgin olive oil
9 corn tortillas
1 lb extra sharp cheddar cheese, grated
1 white onion, diced
2 scallions, minced  (white and green parts)
2 tbsp fresh cilantro, chopped
3 cups new mexican chile sauce


preheat oven to 350 degrees.  add the olive oil to a 2.2 qt casserole dish. use a paper towel or pastry brush to coat the dish with the oil.  pour 1 cup sauce into the bottom of the prepared dish and spread to cover.  use 4 tortillas to cover the sauce.  take 1 additional tortilla, tear in half, and the tear 1 half into 3 pieces.  use the pieces to cover up any gaps where sauce is showing.  sprinkle 1/3 of the cheese over the tortillas.  sprinkle 1/2 of the onions and 1/2 of the scallions over the cheese.  repeat with remaining tortillas, another cup of sauce, another 1/3 of the cheese and the onions and scallions.  cover with the remaining sauce and the rest of the cheese.

bake in preheated oven for 30 minutes.  sprinkle cilantro over enchiladas and serve.  i like this dish with a crisp green salad tossed only with seasoned rice vinegar and extra virgin olive oil.  some people top their enchiladas with sour cream...i am not a fan (dilutes the taste too much for me)  but, if you like...feel free. :)

enjoy!

red or green? and a recipe for southwestern red chile sauce

ok...i keep getting emails asking me where are all the stories from taos?  i know you guys are wondering what i have been doing. well, bluntly?  eating.  and eating.  and eating.

i love hot and spicy food, so taos is one of the most perfect places in the world for me.  there are so many amazing restaurants in this tiny town with a population of 5000...truly the most per square foot of any town any where.  my favorite type?  southwestern.

if you are not familiar with southwestern food, imagine mexican cuisine with different chiles...pinto beans instead of refried...and posole (hominy) instead of rice.  of course there are many other differences but, for the next few posts, i am going to focus on chiles.  so back to my question...red or green?

you are always asked that question in southwestern restaurants...meaning, "do you want the delicious item you just ordered covered in red or green chile sauce?  it is so hard to pick...most people order their food "christmas style", meaning you would like both.  chiles and chile sauces are the foundation of southwestern food and, i must admit, i am addicted.  my goal for this taos visit is to master chile sauces...and to find the best local resources for the ingredients needed....i want to be able to make these dishes even when i am not in new mexico.

today i am starting with red chile sauce.  i had a lot of help with this recipe....the chefs/cooks from many restaurants here gave me tips and advice.  special thanks to ricky of ricky's restaurant for the chile resource.  he shared with me his "secret" source for red chiles...told me to tell them i want the "chile ricky buys".  how cool is that?  this source is not available online but, for a delicious substitute, try this one.   the most important rule is you must use pure new mexican ground chile...this is not the time to use one of those commercial chili powder blends...the taste is completely different. use this sauce on enchiladas, smothered burritos, tamales, eggs, pork, chilaquiles, nachos...you will find many uses for this delicious sauce.

red chile sauce
1/4 cup extra virgin olive oil
1/2 large yellow onion, diced
3 garlic cloves, minced
1 tsp salt
2 tbsp flour
2 1/2 cup water
1/2 cup pure new mexican ground red chile powder, medium
1 1/2 tsp dried mexican oregano
1/2- 1 tsp chile caribe (caribe is crushed red pepper, seeds and all.  this one is hot so start with 1/2 tsp.  taste and add more if you like your sauce really spicy)
1/2 tsp ground cumin
add the oil to a medium saucepan and heat until gently shimmering.  add the onions and sauté until they are translucent (do not let brown).  add the garlic and sauté for 1 minute. stir in the salt. add 1 tbsp flour and stir until flour is incorporated into the oil ensuring all lumps are dissolved.  repeat with second tbsp. of flour and sauté for 1 minute.  add the water and the chile powder and stir until combined.  add the oregano, chile caribe and cumin and bring to a boil.  reduce heat and simmer (low) for 30 minutes. taste and correct seasonings if necessary

best,
diane

do you listen to KTAO?

you cannot spend time in taos, new mexico without becoming familiar with the radio station KTAO.  it truly is the soundtrack to this wonderful, wacky, historic, delicious, creative and stunningly beautiful place.  KTAO is my favorite station in the world...not only because of its eclectic mix of music, its coverage of local and world issues, its wackiness(there is that word again), but because of its commitment to living green.  read about their history below...taken from their website...and then listen to the station.  take my advice...listen for a day.  you just may get hooked too.

History of KTAOS Solar Radio

Thirty-five years ago, a small radio station began along a dirt road in Taos. Since then, the station has grown into the world’s most powerful solar radio station and the most popular FM radio station in Taos County. The origins of FM radio in Taos extend back to Chicago when the owners of successful station WXRT decided to bring their formula to Taos. In 1975, Taos Communication Corporation (TCC) was formed, and a year later KXRT was on the air. In 1979, Brad Hockmeyer moved to Taos to work at the station, but by 1982, it was clear “the big city” approach would not work in the unique mountain art colony.


Brad took control of the company in 1986 and changed the call letters to KTAO. Five years later, KTAO received international attention when it became the first radio station in the world to be powered by the sun. A super-structure holding 150 solar panels (more have since been added) was installed on the top of the 10,800 ft. Picuris Peak and racks of batteries along with the transmission equipment were housed in an “earthship” made of recycled materials that maintains a safe, constant temperature range year round. In 1996, KTAO grew again, adding staff and doubling the size of its building on Blueberry Hill Road. In 1997, Brad started the KTAOS Solar Music Festival, which attracted an audience of thousands. The three day show was renamed the Taos Solar Music Festival in 1999 and over the next ten years Solar Fest became an internationally recognized event that continues to grow in popularity.


In 2010, Brad sold KTAOS to four employees – two couples – who continue to run the station and foster it into a flourishing new age of management. Today, KTAO is licensed at 100,000 watts making it the world’s most powerful solar powered radio station. The eclectic station, which is number one in its market, is truly world famous with coverage ranging from CNN, Time Magazine, USA Today and dozens of additional national and international media outlets. Its signal can be heard from Colorado to Santa Fe, as far south as Albuquerque and across the globe right here at ktao.com.


What’s Solar Radio?
In 1991, KTAO installed a structure holding 150 solar panels on the top of the 10,800 ft. Picuris Peak. Racks of batteries along with the transmission equipment were housed in a self-sustaining Earthship – a partially underground building constructed of tires, rammed earth and other recycled materials – that maintains a constant and safe temperature range year round. Over the past 20 years, the number of solar panels has grown and KTAO is now licensed at 100,000 watts, earning it the title of the world’s most powerful solar powered radio station. 50,000 watts is considered big in solar radio, making KTAO huge in comparison. The photovoltaic panels are virtually maintenance free and cut the electric bill to almost nothing, while allowing KTAO the capability to transmit over a 100-mile radius from Taos. KTAO has not only made a commitment to bringing a great variety of music to the Taos community, but on a larger scale, it is committed to making a lasting difference on the planet with its use and advocacy of solar power.


KTAO LISTEN LIVE


best,
diane

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

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my taos adventure...wanna join me?

Attribution: Billy Hathorn at en.wikipedia

it's finally here!  i have been counting down the minutes for months.  monday i leave for taos, new mexico.  have you ever been there?  it is one of my favorite places on earth. let me tell you a bit about it:

taos is located in northern new mexico about 70 miles north of santa fe.  the taos visitor's center says,

"Taos is an artist’s colony with a 400-year old Spanish heritage and 1000-year old American Indian culture. This tri-cultural blend creates a unique community of regional foods, arts, festivals, and lifestyles."

photo by Paula Valentine

i would add that, in addition to the artists, spanish descendants and the american indians, there are former "hippies" who moved there in the 60's and never left, celebrities who like to shed their "star" status and live regular lives and people who want to live a more natural and "real" life. with the taos population only around 5000, this mix of interesting and diverse cultures leads to an amazing, wonderful, mystical and magical place to live or visit.  this tiny town offers over 100 art galleries, the food is delicious with an emphasis on fresh, local and organic/sustainably grown ingredients and there are outdoor activities available year round. taos mountain boasts some of the best skiing and snowboarding in the world...summer offers hiking, white water rafting, boating, fishing.  the blue skies are impossible to describe...although artists continue to try with paintings, books, weavings and photographs.

do i sound like a fan?  10 years ago we bought a home there.  a second home which is offered as a vacation rental when we are not there.  sadly, due to my business, i have not been there for 4 years.  that is about to change.  i have decided to take a few weeks leave and spend time in taos.  i so need a break.  i want to explore southwestern cuisine...finally learn how to make authentic green chile, i want to hike in the snow...visit tons of galleries, take yoga classes, spend time in front of our kiva fireplaces reading (we have four, i cannot wait to show them to you).  this visit i will be armed with laptop and blog....i want to share my taos with you.  maybe you will fall in love too?

best,
diane

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

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how about a recipe for roasted butternut squash & chipolte soup?

happy new year!  did you make any resolutions?  have you kept them so far?  my new tradition is to start each year following my friend laura's eat healthy challenge.  the challenge requires you to give up 6 food groups for 28 days.  the following is an excerpt from laura's blog, the healthy junkie, which explains in greater detail:

"Choose at least four of the following foods to be eliminated during the Eat Healthy Challenge and circle them. Choosing all six elements will speed up the benefits, but I also believe baby steps will eventually lead you to big steps. I will eliminate the following from my diet for the duration of my Challenge:

* No Alcohol
* No Caffeine (green tea’s okay)
* No Sugar (including cane sugar, dextrose, fructose, glucose, sucrose, corn syrup, maltodextrin, sorbitol and many more). Very little agave nectar is okay.
* No White flour
* No Dairy (including milk, cheese, cream, ice cream). Plain yogurt is okay, little butter is okay.
* No Processed Foods or Hydrogenated Foods (this one must be circled by everyone). Also, do not eat luncheon meats with nitrites and nitrates added as preservatives. These are known to react with HCL (hydrochloric acid) in the stomach and produce nitrosamines that are known carcinogens. Also, no MSG or sulfites. No Nutra-Sweet, aspartame, sucralose or Splenda.
**NOTE — YOU ARE GOING TO HAVE TO READ LABELS.

I explain in more detail why we are omitting these food from our diets in past blog posts. Get ready and prepare. See the blog entries on Breakfast Suggestions and Lunch and Dinner Suggestions and Shopping List."

extra virgin olive oil biscuits

we do this 4 times per year and when i first started all i could think of was what i was giving up...bad mindset.  six challenges later, i have discovered how easy (and delicious) it is to eat this way.  most of the time i forget we are "cleansing"...and i challenge myself to create/find recipes that meet the criteria without anyone knowing it is "challenge friendly".  today's soup is a perfect example....i would happily eat this any month of the year (and i do).  smoky, sweet, rich...perfect for lunch or dinner.  i serve with a big salad and a basket of my extra virgin olive oil biscuits (which i tweaked using 100% white whole wheat flour, agave for the sugar and almond milk for the regular...voilà! cleanse friendly).  try it and let me know what you think.

roasted butternut squash & chipotle soup
1 large butternut squash (about 3 pounds)
3 medium carrots, chopped into 1 inch pieces
extra-virgin olive oil
sea salt
freshly cracked black pepper
1 medium sweet white onion
4 medium garlic cloves, minced
2 canned chipotle chiles in adobo sauce, minced
1-2 tsp adobo sauce from can
5 cups vegetable broth (i like the imagine brand)
1/2 cup cilantro leaves, coarsely chopped


preheat oven to 400 degrees. line a rimmed baking sheet with parchment paper.
peel the squash (i use a vegetable peeler) and chop into 1 inch pieces.  place the squash and carrots onto the prepared baking sheet.  drizzle with olive oil (about 3 passes of the bottle).  using your hands, roll the vegetables in the oil until totally covered.  sprinkle with salt and pepper and place in preheated oven.  roast until vegetables are fork tender and beginning to caramelize. (about 1 hour...check after 45 minutes)

while squash is roasting, add 2 tablespoons e.v.o.o. to a medium saucepan.  warm over medium heat.  add onions and garlic and sauté until softened and translucent. (about 10 minutes).  add chipotles and adobo. (note, i like spicy foods so i add the adobo for heat and the delicious taste.  if you want a milder soup, use only 1 tsp or eliminate entirely).  sauté another 2 minutes.  add the vegetable broth, raise heat and bring to a boil.  reduce heat back to medium and simmer for 5 minutes.  add roasted vegetables and simmer for 15 minutes.  remove from heat and use an immersion blender to puree until smooth.  i like my soup with texture so i stop at this point.  if you want a very smooth soup, press through a sieve or strainer to remove solids.  (note, if you do not have a immersion blender, you can use a regular blender and work in batches...be careful, the soup is hot)

add soup back to saucepan and reheat until hot.  ladle into soup bowls and garnish with cilantro.

happy and healthy 2012 everyone...please visit throughout january for more healthy and delicious recipes.  interested in the challenge?  you can start anytime...check out laura's blog for all the details, tips and shopping suggestions.

best,
diane

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

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want another recipe for broccoli salad?

i love this salad...fresh, crunchy, sweet with a bit of heat, quick and easy to make...what more could you ask for right before christmas?  this is the final week for food network's 2011 fall fest and broccoli is the featured ingredient. earlier this year during summerfest i shared a recipe for roasted broccoli.  check it out to review a number of facts regarding the health benefits of this delicious member of the brassica family.

wikipedia defines brassica as:
"a genus of plants in the mustard family (Brassicaceae). The members of the genus are collectively known as cruciferous vegetables, cabbages, or mustards. Crops from this genus are sometimes called cole crops, which is derived from the Latin caulis, meaning stem or cabbage. Vegetables of the family Brassicaceae (also called Cruciferae) are called cruciferous vegetables. The vegetables are widely cultivated, with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, cress, bok choy, broccoli and similar green leaf vegetables. The family takes its alternate name (Cruciferae, New Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross."

i found the definition really interesting...never noticed the cross shaped flowers...and love all the vegetables included in this category.   broccoli is one of my favorites...steamed, roasted, raw, sautéed, pureed into a soup, added to pasta dishes, egg dishes, stir-fry....so extremely versatile, so very good for you.

this salad has such an interesting taste....reminds me of carrot salad.  the very quick steaming delivers a beautiful vibrant green color and sweetens the broccoli just a bit.  be sure to use sweet white onions, not the regular kind....you want to keep the sweetness going.   you can use regular mayonnaise...but i actually like the taste of vegenaise better.  serve with cold roast chicken....or alongside a roast beef sandwich.  or do like i do...it makes a terrific midnight snack when you are working round the clock filling holiday orders!  :)

broccoli salad
1 head broccoli
1/2 cup raisins
1/2 cup chopped sweet onion
3/4 cup mayonnaise (or vegenaise)
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp agave syrup
1 tsp aglio, olio, peperoncino or red pepper flakes
sea salt
freshly cracked black pepper
1 tbsp italian parsley


stem broccoli, break into florets and chop into bite sized pieces. place in a steamer pot and steam for just a few minutes...until the broccoli is bright green and crisp tender.  (ensure you keep it very crunchy).  add broccoli, raisins and onion to a medium sized bowl.  in a small bowl, add the mayo, balsamic vinegar, soy sauce, agave syrup, aglio (or red pepper flakes), pinch of salt and a pinch of pepper.  mix well.  pour 1/2 of dressing over broccoli mixture and stir to combine.  taste and add additional dressing as desired. taste again and adjust seasonings as necessary.  refrigerate for a least 4 hours.  when ready to serve, garnish with parsley.

now it is your turn to participate in fall fest. simply leave your broccoli recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:


What's Gaby Cooking: Spicy Broccolini Pizza

Cooking With Elise: Roasted Vegetable Lasagna

FN Dish: Chinese Beef With Broccoli

best,
diane

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

https://twitter.com/napafarmhouse

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

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cookie, snookie...want a recipe for salted chocolate & dulce de leche fudge?

i am usually such a rule follower.  so it is bit of a departure for me to be posting about fudge this week.  you see, the gang at food network is having a virtual cookie swap for fall fest.  you know how cookie swap parties work...everyone brings a big plate of cookies and each person gets to take home a selection of the cookies creating a wonderful assortment.  our virtual swap shares favorite recipes...who doesn't love discovering new christmas cookies at this time of year?

but i have been experimenting with a recipe for fudge which contains the expected chocolate...but also salt and dulce de leche. i like it...i really, really like it.  actually, the way i have been snacking on the fudge, i like it a bit too much!  and i have made this version for a number of holiday get-togethers this year...most recently my book club meeting last week...and it has been a hit each time.

so, i decided to be a bit of a rebel.  fudge added to the holiday cookie tray is a nice touch, don't you think?  and this one is really, really good, simple to make and fast, fast fast.  what more could you ask for?  

happy holidays everyone...what are your favorite cookie (or candy) recipes at this time of year?

salted chocolate & dulce de leche fudge
1 14 oz can sweetened condensed milk
3 cups best quality chocolate chips (either semi sweet or dark chocolate)
2 tsp pure vanilla extract
1/2 cup dulce de leche
sea salt (i use grey salt)


line a 9in. x 9in. pan with foil.  in a small saucepan, melt the chocolate chips into the condensed milk, stirring frequently.  when completely, melted add the vanilla extract and remove from heat.  pour into prepared pan.  using a tablespoon, scatter spoonfuls of the dulce de leche over the top of the chocolate.  use a chopstick or cake tester to swirl the caramel throughout the chocolate creating whatever pattern you like.  sprinkle a pinch or two of the salt over the top of the fudge. cover pan with plastic wrap and refrigerate for 2-3 hours, or until fudge is very firm.  remove from pan and remove the foil.  cut into small squares and serve. 

now it is your turn to participate in fall fest. simply leave your holiday cookie recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
What's Gaby Cooking: Peppermint Bark Chocolate Cookies
CIA Dropout: Walnut Wimpy Balls
And Love It Too: Snowball Cookies (Grain-Free, Dairy-Free and Vegan)
Taste With The Eyes: Olive Oil Oatmeal Cookies
Jones Is Hungry: A Cookie for Chocolate Lovers
From My Corner of Saratoga: Gooey Butter Cookies
The Sensitive Epicure: Speculaas Dutch Windmill Cookies
Virtually Homemade: Chocolate Mint Snowballs
Sweet Life Bake: Polvorones de Chocolate
Daily*Dishin: Cherry Topped Cream-Drop Cookies
FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies

Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting
Mooshu Jenne: Biscotti
Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies

best,
diane

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

https://twitter.com/napafarmhouse

do you like us? really like us? then please like 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 recipe for carrot soup?

courtesy microsoft photos

i received the following email from a reader recently:
"I’ve been reading your blog and have a story idea that might interest your followers.

We all know we should eat healthy, but, let’s be honest, low-cal food isn’t exactly mouth-watering. Either the flavors are off or the portions are too small. However, getting healthy doesn’t always have to be a drag. I will discuss creative tips for making healthy food more interesting as well as giving some recipe ideas that are sure to help you get healthy, without giving up your inner foodie.

Would you be interested in having me write a guest post for your blog?
A little but about me:   I live in Austin. I got into cooking once I started a vegetable garden in my backyard, and I have been thinking up recipes that utilize my garden ever since."

Thank you, Carolyn Knight

with an introduction like that...who wouldn't be interested?  then carolyn sent me her recipe for an easy, creamy, healthy and delicious carrot soup.  sold!  thank you carolyn.  what a perfect dish for cold winter nights.  and the fact that it comes together in minutes is an added bonus at this time of year.  enjoy...

submitted by carolyn knight

Healthy Meal Plan: Carrot Soup
(submitted by carolyn knight)

Yes, we’ve overindulged in pumpkin pie, pecan pie, gingerbread cookies, stuffing with gravy, and mashed potatoes. But the holidays do make room for a little bit of healthy eating. If you want to stay fit during this winter season, try making some vegetable soups. Not only are these meals packed with minerals and nutrients, soups are high-density foods that will make you feel full on very little. Here’s a carrot soup recipe to get you started on your holiday healthy meal plan:

Ingredients
2 cups of chopped carrot
1 potato, chopped into chunks
2 cans of low sodium, fat free chicken broth
2 tablespoons of olive oil
Salt and pepper for taste
1 tbs of fresh chives
1/4 cup slices of parsnip
1 onion, chopped roughly


Steam potato until tender, for about 2-4 minutes. Then, cook onion until tender over oil. Add chopped parsnip, carrots, and broth with about 3 cups of water. Transfer contents into a food processor and add steamed potato. Process it well. Stir in salt and pepper. Transfer back to skillet, heat, and stir for about 2 minutes. Then turn off of heat. Make sure that your soup is the right consistency. If it’s a bit too thick for you, add some more chicken broth until it reaches that perfect texture. Sprinkle parsnip and chives as garnish.


This soup can be enjoyed with a warm baguette as a starter or by itself as a light, guilt-free holiday meal.

do you have a story idea or want to submit an article as a guest blogger?  contact me via our website at napafarmhouse1885.com

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
and follow us on twitter   https://twitter.com/napafarmhouse

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.

squash week at food fest...want a recipe for pomme d'or squash?

it is squash week at fall fest and i have the perfect dish to share...pomme d'or with wild mushroom risotto.  have you ever seen a pomme d'or?  they are a hard winter squash which look a lot like mini pumpkins....in fact, when they were included in the last two weeks of my csa box, i thought they were pumpkins.  i used them throughout the house as fall decorations.  then i did a bit of research and discovered they were actually squash...similar to pumpkins but a bit sweeter.   when they are stuffed with a delicious wild mushroom risotto they become an amazing, delicious and beautiful fall dish.

i love winter squash...two years ago during fall fest i shared three favorite recipes...roasted red kuri squash; acorn squash and pinto bean chili with chipotle; and fusilli pasta with roasted delicata squash & fresh sage brown butter sauce   .  last year i did stuffed acorn squash with wild rice, pecans and cranberries.  this year the decision was easy...thank you hudson ranch for introducing me to a new item...i had never heard of pomme d'or squash...have you?  if not, a word to the wise.  the skin is wickedly hard...like cut your finger off if you try to slice it hard.  my advice is to roast the squash in a bit of water before you use.  i roasted mine for almost an hour, then cut off the top and scooped out the flesh.  like a pumpkin, the seeds can be roasted and eaten.  i added a bit of salt and chipolte pepper...really good!.  the roasted squash can be mixed with a bit of extra virgin olive oil, salt and pepper and eaten as is...delicious.  but i added the cooked pulp to a wild mushroom risotto i adapted from ina garten's recipe.  stuffed back into the shells and served hot; this dish makes a wonderful light supper or can be served as a side dish with roast pork, chicken or turkey.  

what are your favorite winter squash recipes?  please share in the comments section at the end of this post.                          

pomme d'or with wild mushroom risotto
8 pomme d' or squash (or any small hard winter squash)
1 ounce dried wild mushrooms
½ pound fresh cremini mushrooms, wiped down and roughly chopped
4 cups vegetable stock (i use the imagine brand)
3 tbsp unsalted butter
3 tbsp extra virgin olive oil
½ cup sweet white onion, chopped
2 cloves garlic, peeled and minced
1½ cups arborio rice
½ cup dry white wine
½ teaspoon saffron threads
2 tbsp fresh italian parsley, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2/3 cup freshly grated parmesan cheese
additional parmesan cheese for serving


preheat oven to 375 degrees.  place whole pomme d' or squash in roasting pan.  add enough water to pan to reach 2 inches from bottom of squash.  cover with foil and roast for 45 minutes to 1 hour.  when ready, squash should still be firm, but able to be pierced with a sharp knife. remove from oven and allow to cool.


while squash is roasting, prepare the risotto:  add the dried mushrooms to a bowl and cover with  2 cups boiling water. let steep for 30 minutes. strain the mushrooms, reserving the liquid. pour the liquid into a 2 cup measuring cup.  if necessary, add water to ensure you have 2 full cups of liquid. pour the liquid through a paper towel lined strainer reserving the liquid.  roughly chop the mushrooms.

add the mushroom liquid and the vegetable stock to a medium saucepan set over medium heat. do not allow liquid to boil.


add the butter, olive oil and onion to large skillet and sauté  until the onions are translucent 3-4 minutes.  add the garlic and sauté another 30 seconds...do not allow the garlic to burn.  add the wild mushrooms and cremini and sauté for another 5 minutes. add the rice and stir, cooking 1 minute. add the wine and cook for 2 minutes. add 1 cup of the vegetable stock/mushroom liquid mixture to the rice plus the saffron, salt, and pepper. stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. add another cup of the liquid and cook, stirring constantly, until all liquid is absorbed. continue  this process, adding a cup of liquid and stirring until absorbed until you have used up the liquid and the rice is cooked through, but still a bit al dente ( approx 25 minutes).  add the salt and pepper.  taste and correct seasonings if needed. set aside.


cut the top of each cooked pomme di' or squash, reserving the top.  scoop out the flesh and place in small bowl.  remove the small amount of stringy fiber which contains seeds.  discard the fiber. (keep and roast the seeds if desired).  add the remaining squash puree to the risotto skillet and stir to combine rice mixture with squash mixture.  heat over medium heat.  add parsley and parmesan cheese and stir to combine.  fill each hollowed out pomme d'or  squash with some of the risotto mixture.   place back in oven for 10 minutes, or until hot.  serve with reserved squash tops and additional cheese if desired.

now it is your turn to participate in fall fest. simply leave your winter squash tip or recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:
And Love It Too: Warm Winter Chili
Bay Area Foodie: Delicata Squash Soup
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What's Gaby Cooking: Quinoa Stuffed Acorn Squash
Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash

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.