Sunday, December 1, 2013

Portuguese Kale Soup

So, I don't want to do the sausage.  I find that portabello mushroom works to give the broth that smoked meat like flavor. 

 cooked a great breakfast.  Did the bagged kale from Publix with Bruce's garlic in quite a bit of veggie juice.  The tight cover I bought meant that everything stayed more like soup.  So I added in a whole package of portobella  mushrooms and then took out a bowl of the soup and added chana dal in good quantity. I tossed in the left over brussel sprouts that were overcooked.  I cut them up with a scissors.   I ended up with a delicious soup, the portabello acting like a sausage.  What a tasty breakfast.

Thursday, August 29, 2013

mosquito repellant free of chemicals

(And free from chemicals that poison the body)

1/2 litre of alcohol
100 gram of whole cloves
100 ml of baby oil or similar (almond, sesame, chamomile, lavender, fennel etc)

Leave cloves to marinate in alcohol four days
Stir every morning and evening
After 4 days add the oil
It's now ready to use.

How to use:

Gently rub a few drops into the skin of the arms and legs.
Observe the mosquitoes fleeing the room.
Repels fleas on pets too.

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Thursday, August 1, 2013

gluetn free blueberry muffins

Makes 12 muffins
This crowd-pleasing recipe was developed by Susan Baldassano, Director of Education at the Natural Gourmet Institute for Health and Culinary Arts in New York City. For moist, tender muffins, use finely ground yellow cornmeal, such as that made by Arrowhead Mills. You can replace the blueberries with an equal amount of cranberries and increase the sugar to 2 tablespoons, or replace the blueberries with 3/4 cup of raspberries.These muffins are delicious on their own, or try them warm with butter and jam.
Cooled muffins can be wrapped in plastic and stored at room temperature for up to three days or frozen for up to three weeks. Thaw and reheat muffins in 350°F oven or microwave (unlike those made with wheat, gluten-free baked goods won't get tough in the microwave).
See our related story for more information and sources for gluten-free ingredients.


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  • 2 tablespoons tapioca flour plus 2 tablespoons for dusting pan
  • 1 1/4 cups finely ground yellow cornmeal
  • 2/3 cup white rice flour*
  • 1/4 cup cornstarch
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 8 tablespoons unsalted butter, melted
  • 1/2 cup whole milk
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • 4 large eggs
  • 1 cup fresh or frozen (unthawed) blueberries (about 5 ounces)
  • *Be sure to use white rice flour; brown will result in gritty muffins.
Special equipment:
  • Special equipment: Muffin pan with 12 (1/2-cup) cups


Position rack in lower third of oven and preheat to 400°F. Butter muffin pan and lightly dust with tapioca flour, knocking out excess.
In large bowl, whisk together tapioca flour, cornmeal, rice flour, cornstarch, sugar, baking powder, baking soda, and salt.
In medium bowl, whisk together butter, milk, maple syrup, and eggs.
Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Gently fold in blueberries.
Divide batter among muffin cups, filling each cup 3/4 full. Bake until tops are domed and feel springy to the touch, and toothpick inserted in center comes out clean, about 15 minutes. Let cool in pan 5 minutes, then turn out onto wire rack.

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chana dal imperial

cooked chan dal
dash of amino acid
black pepper
two small spoons of cumin
a bit of hot pepper (I used over peppered lima beans, just one teaspoon)  I had put one pepper in a bowl of lima beans and it was brutal.  This works.

no salt. the Amino acid does that

Sunday, March 24, 2013

eat raddishes with brocolli

Radishes contain myrosinase and this helps our bodies absorb the cancer fighting benefits of broccoli. Radish leaves contain more vitamin C, calcium and protein.

Tuesday, January 22, 2013


12 Oysters in Shells
1 tablespoon (15ml) Low-Calorie Margarine
1/2 teaspoon (2ml) Lemon Juice, fresh
1/2 teaspoon (2ml) Tabasco Sauce
Scrub and rinse the oysters under cold running water. Place the oysters around the edge of a large microwave plate (two may go in the middle if necessary).
With the microwave on HIGH, cook for 5 to 7 minutes or until the shells open; turn the plate every 3 minutes for even cooking.
Remove the oysters from their shells with a shucking knife. Place them on a heated dish and keep them warm.
Meanwhile, combine the margarine, lemon juice and Tabasco sauce in a small microwave dish.
Cook on HIGH 20 to 25 seconds or until the margarine is melted. Serve with the oysters.
Source: Diabetic Microwave Cookbook, by Mary Jane Finsand

Thursday, January 17, 2013

Harissa from Marnie

Marnie sent this recipe on Facebook and I was excited.  I had never heard of Harissa. 
I made it today with some variations:

I did not have cumin so I used a curry
I did not find whole corriander so I used the ground
I did not have one small halapeno pepper
I did not use any olive oil.
I did not have a mortar and pestil but used a wooden spoon.  Only the caraway needed the grinding anyway and that worked fine.

Things I added to the process:

I scraped out the insides of the jalapeno peppers with a grapefruit knife and it worked great.
I blended in the serving bowl with the little hand puree tool.  This makes for less waste, and although it takes more time than the blender, it saves cleanup and gives me more control of just how blended I want the mix to be.

I took the inside of the peppers, the outside of the garlic, and any other leftovers and put them in the water I used for the blanching process.  I'll cook them a long while and when I'm done have a bit of spicy vegetable broth.

Where I could I used organic.
Bruce's garlic
Organic red pepper
Organic spices
I could not find a good organic hot pepper but these came from a local market, raised locally.

I also found that both the grinding of the heated spices and the blending of the mixture cleared my sinuses.  I'm trying this the the next time I am congested or when I have a migraine.

I cooked accompanied by Jazz Decades

I went off the no carb part of the diet and opened a bag of organic blue corn ships, poured a bit of organic cabernet
and along with the sounds selected by Ray Smith had the perfect compliment to a rainy day.

Here is the results along with the tool for making puree ($2 at the thrift store here)

Here is the results along with NPR radio pumping out the Ray Smith selected sounds from Boston's   WGBH


Meanwhile, Elizabeth was taking this photo of a red shouldered hawk (or possibly a merlin female- the results are muddied as they always are with these birder types) who came down on the unfiished foundation next door to check out the situation.  She could not stay for harissa, but she did allow some nice pictures.

Tuesday, January 15, 2013

Ladyfish recipes

most people throw back these fish due to lots of bones and soft flesh and meat
i saw one of my Filipino friends collecting these fish left and right from other fishermen looking to throw them back off the pier
i asked him how he could eat these fish and this is what he told me to do

first fillet the ladyfish leaving the skin on (dosnt have to be perfect or pretty)

next take a spoon and scrape the meat right off the skin (it comes off very easilly leaving all the bones stuck to the skin)

mix the meat with bread crums, spices (to your likings, one egg per fillet, chopped onions and garlic

shape into little patties or balls and fry

butter beans

January 15  2013

I made a fine slow cooker of lima beans today and I'm very sorry I ever bought a can of butter beans. These are wonderful cooked with nothing but water and desired spices or hotsauce added later. And for those delighted in little things as I am, the removable ceramic pot in this new slow cooker meant it was easy to soak the beans in the same bowl I used the next day for the cooking. Saves dishes. Technically, I could have done that in the old fashioned variety, but it is a bit awkward dumping the soaked beans in the collander out of those heavy old cookers where the pot was not removable.
Dry beans cost about a third as much as canned beans. Comparisons are not easy because they can't be done by weight. A canned bean is much heavier because it is filled with water before it is purchased. The dry beans take on weight in the soaking.