Recipe- Savory Pecan Loaf (The Abascal Way)

I’ve been trying to make more meatless meals, so when a friend loaned me her copy of The Abascal Way Cookbook, I was pleasantly surprised at how good many of the recipes sounded.  Or maybe my pallette is changing.  Could it be that I’m getting past my cravings for fries and ice cream?!?  Naaa.

Tonight I prepared the Savory Pecan Loaf.  Being a southern girl who LOVES pecans in any way, shape and form I can ingest them, trying this recipe was a given from the getgo.

Here are the ingredients (I have posted the no-pictures, traditional version on the Recipes page above.)

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I found the quinoa flakes at Sprouts.

This recipe takes quite a bit of chopping. If you have a small electric chopper, it will really come in handy here.  Measure 8 ounces of pecan – not 1 cup- measure by weight.

IMG_1019 And then process them until fine.

IMG_1020Add 2 cups quinoa flakes to the pecans and pulse to mix.

IMG_1022Chop 1 cup each onion and celery and grate 1 cup carrots.

IMG_1023Saute in 2 tablespoons oil until soft and golden.

At this point you’re supposed to add the saute’d vegetables, 1 cup nut butter, 3 beaten eggs, 1/2 cup parsley, 1 tsp. salt and 1/2 tsp.pepper to the food processor that holds the nut mixture and pulse it all to mix.  My food processor bowl isn’t big enough to hold it all, so I mixed the veges, nut butter and eggs in the processor with a small portion of the pecans/quinoa to mix all the wet ingredients, dumped it all into a BA mixing bowl and dug in with my hands until is was all mixed.

IMG_1024

Ta-da!!

Put it in your grandmother’s vintage Pyrex loaf pan and bake in a preheated 350 degree oven for 35-40 minutes.  It smells heavenly, by the way, while its in the oven.  Roasted pecans- yum!

IMG_1026No, it’s not your imagination, it’s blurry

I baked it for the full 40 minutes which was a little too long in my oven.  It was a little dry on top, but was moist in the middle.  It has a chewy, nutty texture, just a hint of veges and is very filling.  It makes a lot for the two of us, so I’ll be eating it for a few days.  I think I’ll brown a slice in the toaster oven, slather it with butter and have a nice, protein-rich breakfast in the morning.

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Now, who’s coming over to do the dishes?

De-Plasticize Your Home: Know The Codes

More reading on my part regarding the abundance of chemicals in our lives.  This time the culprit is plastics.  When it was considered the newest miracle product of  the 1950s, our grandmothers still largely bought and cooked fresh food: fresh produce, meat from the butcher, and stored left overs in those cute little glass refrigerator dishes that go for a premium at antique stores these days.  Today, most of our food comes pre-packaged in plastic.  And what we don’t consume at one meal, we store in plastic in our plastic refrigerators.

Plastic has changed.  Different plastics serve different purposes and are made from different chemical resins.  Some are stable, some are not and leach into our food.  It’s also in our shampoo bottles, our flooring and our kids’ toys.  Plastic is pervasive, but you can educate yourself and learn which ones to avoid.

We’re all familiar with the recycling code on plastic containers.  That cute little green triangle with a number in the middle.  That number indicates the kind of resin used to create the plastic. 

PET OR PETE (POLYETHYLENE TEREPHTHALATE), ALSO KNOWN AS POLYESTER

Typical uses: water and soft drink bottles, prepared salad and spinach containers

Health and environmental impact: intended for single use; plastic can break down and host bacteria; potential to interfere with reproductive hormones

HDPE (HIGH DENSITY POLYETHYLENE)

Typical uses: opaque milk jugs; cereal box liners; liquid detergent bottles; most shampoo bottles

Health & Environmental Impacts: low risk of leaching

PVC (POLYVINYL CHLORIDE)

Typical uses: plastic wrap, cooking oil bottles, toys, plumbing pipes, window and door frames, insulation

Health & Environmental Impact: known as the “toxic plastic”; can cause endocrine disruption, reduced sperm count, testicular atrophy and liver cancer

(Run Forrest, run!!!)

LDPE (LOW DENSITY POLYETHYLENE)

Typical uses: plastic wrap, grocery, garbage and sandwich bags.

Health & Environmental Impacts: not known to leach chemicals

PP (POLYPROPYLENE)

Typical uses: yogurt and margarine tubs, microwavable meal trays,  fiber for carpets, wall coverings, vehicle upholstery

Health & Environmental Impacts: hazardous during manufacture but not known to leach chemicals

PS (POLYSTYRENE)

Typical uses: styrofoam cups, clamshell containers, foam meat trays, plastic cutlery, electronics packaging and insulation

Health & Environmental Impacts: eye, nose and throat irritation; stored in body fat (ooohhhh), can cause cancer to production workers, harmful to marine life (this type of plastic makes up the majority of the huge garbage islands floating in global oceans)

PC (POLYCARBONATE), PLA (POLYACTIDE) AND OTHER PLASTIC NOT INCLUDED IN THE CATEGORIES ABOVE

Typical uses: baby bottles, some reusable water bottles, stain resistant food storage containers

Health & Environmental Impacts: BPA-containing polycarbonate causes endocrine and reproduction system disruption; impaired neurological functions; cancer; cardiovascular system damage; early puberty (OMG), obesity (crap!); chemotherapy resistance

Well, Forrest, I’m about to catch up with you.  Good grief.  In my disgust, I am looking for ways to relieve my household of the abundance of plastic.  I quit drinking out of plastic cups a long time ago, but still have them around and my husband uses them all the time.  Just about all the food I buy, even the organic potatoes and apples I bought today, came in plastic bags.  The trays our treat-ourselves-once-a-week rib eye steaks come packaged in are absorbing plastics that are then stored in our body fat.  And I’m really going to start checking for #7.  Scary stuff. 

So, in the spirit of less plastic, I splurged and ordered some reuseable produce bags to use at the grocery store instead of wrapping my fresh produce in plastic and then bringing it home.  Here they are, from Amazon.

I bought 2 sets of 5 at $11 each.  Perhaps a little pricey, but washable and should last a very long time.  They were transparent enough so that the checker had no problem identifying the contents.   Now I just need to find some alternative storage solutions for leftovers.

Comments anyone? 

Keep it simple, ya’ll.

The Dirty Dozen – Top Foods to Buy Organic

I’ve been doing a lot of reading lately about all the chemicals in our lives.  In our food, in our environment.  While there may not be a lot we can do about the air we breathe, we can make food choices that will put less stress on our livers and lymph systems as they work to detox our bodies.  Buying fruits and vegetables  that have not been sprayed with pesticides will not only keep those chemicals from harming us, but those foods have been tested and proved to be more nutritious, according to Dr. Ann Louise Gittleman, the detox diet expert.

There are 12 foods that are most easily contaminated with pesticides and 12 that she lists as okay to not worry about buying organic.  Here are the ones you should buy organic whenever possible. They are listed in the order of their toxicity.

1. Peaches

2. Apples

3. Sweet bell peppers

4. Celery

5. Nectarines

6.  Strawberries

7. Cherries

8. Pears

9. Grapes, imported

10. Spinach

11. Lettuce

12. Potatos

Wow!  I buy ALL this stuff. 

Here are the foods not to worry about:

1.  Onions  (just bought a bag of organic ones today.  Oh, well..)

2. Avocados

3. Sweet corn

4.  Pineapples (ooh, I love pineapple, good idea…)

5. Mangoes (yuck)

6. Asparagus (double yuck)

7. Sweet peas

8. Kiwi (good!)

9. Bananas

10. Cabbage (something else I just bought organic)

11. Broccoli (second verse same as the first)

12. Papaya (triple yuck)

The good Dr. Gittleman also shares a recipe for a Clorox wash that is supposed to “help remove pesticides, bacteria, parasites and other contaminants.”  She credits Dr. Hazel Parcells for proving that a very dilute mixture of 1 teaspoon of Clorox bleach to 1 gallon of water will not only clean your fruits and vegetables, but make them last longer. 

Thin skinned fruit such as apricots, berries, plums, peaches should be left in the bath for 15 minutes, same for leafy vegetables; poultry, fish, meat, eggs for 20 minutes; thick skinned fruit such as apples, bananas and citrus for 30 minute as well as thin skinned root or fibrous vegetables like carrots and radishes.  After the alloted time in the bath, place in clear water for 10 minutes.  Then remove, rinse and dry thoroughly. 

So, her point is, if organic is too expensive or not available, the above bath is a good alternative.  Think I might give it a try with the strawberries I bought today. 

So, let me know what you think.  Is this sort of information helpful?  Has anyone tried the Clorox bath?  Comments, comments, comments!

Keep it simple, ya’ll.

Clay Pot Irrigation – Part 2

Well, the pots are in the ground and I have planted onions, spinach and lettuce (yes, I know its a little late for these crops but I never read instructions or I would have planted the spinach weeks ago – darn it)

I have a 4’x8′ bed and five pots.  Using the diagram posted in Clay Pot Irrigation Part 1, I figured 16″ between pots so I would need 5 pots.  For once I did the math correctly. 

The holes needed to be pretty deep.  I ran into some old tree roots I had forgotten about.  Hope they don’t suck up all the water and starve my onions.

Here’s what they look like all sunk into the beds.  Next time – IF I do this again, I will paint a little further down on the tops than I did this time.  I have a feeling I am going to be rearranging the dirt a lot to keep the clay covered.

I busted an old clay saucer and used the pieces to cover the holes – to keep mosquitoes from breeding and other bugs out. 

The green sprigs are the onion tops.  I planted in a circle around the pots and along the edges of the bed because the water radius is supposed to be 16″ and I felt like I was wasting space in the bed by not planting something.  I filled the pots with water once they were in the ground and then watered the newly planted plants and seeds to get them started.  Justin at Little Homestead in the City very kindly replied to my email question on this topic.  He said they surface water until the plants get big enough to reach the pots, then they let the pots take over.

That was all done yesterday afternoon.  This morning I went out to check water levels in the pots.  Remember from Part 1 that I said I checked for leaks only on one of the pots?  BIG MISTAKE!!!  If you decide to make DIY ollas, check ALL of them for leaks!!!  Two of my pots had water levels low enough that I could not feel it with my finger; three of them were pretty much still full.  DANGNABIT!  You know what I really want to say.  Just use your imagination.   So, I have 2 pots that are pretty much going to be useless.  I’ll still have to surface water in those spots.  One was my lettuce and one of my onion areas.  There is no way I’m digging those babies up at this point.  They can just sit there all summer.  When I dig them up in the fall, I’ll reseal them for next year. 

So, at this point, the one bed is all I’m going to invest time and money in for the clay pots.  If  the whole system works well, I’ll do more next year and WILL TEST EACH AND EVERY ONE FOR LEAKS.  AAHHHGGG………

So, in spite of the frustration, I also got my potato bed planted – never grown potatoes before.  I found tomato plants at the nursery yesterday when I went back for more soil. Its a little early but they were going like hotcakes and not to be left out of the frenzy, I bought three.  They’re in the ground and looking a little shocky, but hopefully will perk up.  The bell pepper plants are in as is the cilantro.  I LOVE cilantro.  Grew some last year and really enjoyed it. 

About May 1 the okra and cantalope will go in and that’s it.  Something else I made sure to do this year was mark on the calendar when each veggie should be ready to pick.  Being so new at this its hard to tell how big to let something get before picking it.  So having it on the calendar will give me an idea of when its time. 

Hope you’re all having fun getting your own gardens going.  You know, it would be great to get some comments.  I have readers, but very few ever respond or comment on anything.  Is anybody out there?????

Keep it simple, ya’ll.

Thank You OU!!

Thank you University of Oklahoma.  I mean it.  They stepped up and did the right thing and I am very grateful. 

My son and three other students were scheduled to arrive in northern Japan the 1st of April for a semester’s study at Yamagata University.  At first OU closed that site as a destination, but after further deterioration of the situation there, has closed Japan entirely to exchange students.  Thank you!!!

We were struggling with a decision as to whether to send D. to a southern university there.  He has worked so hard to make it happen this year.  But now the decision is out of our hands and my prayer that things would work out in his best interest has been answered.  Thank you Lord! Thank you OU! 

So, in complete opposition to the “live simply” mantra, since airline tickets AND tuition will be fully refunded, we granted permission for a little retail therapy.  He is now the proud owner of a new 37″ flat screen TV.  Oh, well.  He will have lost an entire semester toward graduation credits, but he is here and not being exposed to radiation.  His future health is not at risk from that particular hazard anyway. 

So we will move on to the next step.  He still has a job since his leave of absence had not gone into effect yet.  He still has a place to live since his lease does not end until May.  And he can go to summer school to make up a couple of the classes he lost. 

Looking across the ocean, let’s pray for the people of Japan.  And lets take a lesson from them.  There has been no looting and one news account said they are continuing to recycle at the refugee centers, in spite of their miserable conditions.  And let’s not forget the families of the 1300 Americans who were in northern Japan when the quake/tsunami struck.  Many are still waiting to hear about their loved ones. 

I’m counting my blessings today.  What are you grateful for?  

Keep it simple ya’ll.

A Slow Food Kind Of Day

My favorite day of the month is the third Thursday.  That’s the day Oklahoma slow food,  locally grown food from all over the state magically and miraculously makes its way from farm to table all in one day.  Of course, there’s a lot that goes on behind the scenes to make this one day happen, sterilizing coolers, freezing bottles, buying lots and lots and lots of dry ice, renting trucks – all to make the third Thursday happen.

I’ve sung the praises of the Oklahoma Food Cooperative, the brainchild of slow food and permaculture guru Bob Waldrop, lots of times here.  Today was such a beautiful day weather-wise, a real blessing after hail and tornados, that it made this particular delivery/pickup day special.  So, I wanted to share some pics of what goes on at our pickup site.  Enjoy!

This small garden greets the volunteers.

The truck is here! All these coolers and bins hold the locally grown food for two pickup sites in Edmond and we need a third!

 

Tables are set up and numbered to match our members' ID numbers. Bins are full of bags of dry goods that go on the tables.

Coolers, coolers and more coolers! Frozen food on one side of the room, refrigerated produce and cheeses on the other and eggs along the back wall. Can't beat a good farm fresh egg from free range chickens!

Our members start arriving to pick up their food. Each member is given an invoice listing the food they ordered and cooler numbers. Just go around the room and gather your food, pay on the way out and see you next month!

 I’m exhausted by the end of my shift, but its a good tired.  My three hours of volunteer work will earn me $21 off my next month’s order.  I worked enough last month to pay for half of my order this month.  Can’t beat that with a stick!  

To fill in the weeks I run out of something I can always hit my local farmers market on Saturday mornings.  

Local food is so much fun and you’re supporting your local community that will come in handy when the oil stops flowing one of these days – but don’t get me started on that!

 

 

A Week of Eating Local

Here is a great article by my friend and manager of our food co-op pickup site, Chelsey Simpson.  She is the managing editor of Oklahoma Living magazine and does a great job of including local food items in every issue with recipes by local chef and founder of OKC Slow Foods, Kamala Gamble.  So read and enjoy!

http://freshgreens.typepad.com/fresh_greens/2009/07/show-and-tell.html

Have a great day everyone and remember to keep it simple.