Blog Consolidation

As many of you know, this blog is actually my second blog. For more than two years I have been writing on Right Out Loud - A mostly knitting and crafting blog, with a promise that "it won't make you sad." I continue to write there.

When I started this blog, it was with some, perhaps misguided, belief that I should keep my cooking and gardening separate from my knitting and sewing. But I have come to realize that my cooking and gardening go hand-in-hand with my crafting. I even went so far as to give this blog the tag line "handcrafting real good food."

Now, in the spirit of consolidating, I have decided to merge the two blogs into one blog. Right Out Loud will still be mostly knitting and crafting, but now that crafting will include food. I will still be writing about my garden, and sharing recipes, it will just be happening on the other blog.

I have exported all of the posts you've seen here and am posting them over there. I am even recreating the recipe index. It should be a very smooth transition, and I won't delete this blog entirely, at least for now.

If you follow me here, or subscribe to this blog I encourage you to hop on over to Right Out Loud and subscribe there. It won't make you sad!

Sprouts!

Here's a really simple grow-your-own project with super fast, super delicious results. It's the perfect project for those long gray months of winter, or where I live the long hot months of summer, when you can't get outside in the garden, but crave something fresh and green that you grew yourself. With just the barest of ingredients and the simplest equipment, you can garden in your kitchen.

I encourage you to either follow the directions that come with the sprouting seeds, and do a little internet search for specific instructions and tips. But the basic idea is this: Find a clean old canning jar and a piece of cheesecloth. Add up to a 1/4 of cup of whatever organic seeds or dry legumes you have handy in the pantry. I've listed several options below. Add enough water to cover the seeds and soak them overnight. In the morning place the cheesecloth under the ring of the jar to act as a screen. Drain off the water, and shake lightly to loosen seeds. Keep your sprouting jar handy to the sink, so you can rinse and drain your sprouts 3-4 times per day, but out of direct sunlight. You should see your sprouts start to germinate in a day or two, and they will be ready to eat anywhere from three to fourteen days depending on what you've chosen to sprout. It's like a miniature garden in a jar.

Once they're fully sprouted expose them to a little more sunlight so they will green. Finally, remove them from the jar, rinse them thoroughly one final time in a colander, and let them dry a on a clean tea towel. Store the sprouts in an airtight container in the fridge, they'll stay fresh for several days.

Here's a list of just some of the seeds and legumes you can sprout. Legumes: Chickpeas, Lentils, Mung Beans. Seeds: Radish, Garlic, Chives, Broccoli, Alfalfa, Cress, Sunflowers, Fenugreek. Personally I love mung beans, and broccoli sprouts, and have never had much luck with cress.

I've seen fancy "sprouting kits" that involve several trays at the kitchen supply store and at my local organic gardening center. I also found the Sprout People online. They sell kits, supplies, and organic seeds, grains, and nuts for sprouting. They also have lots and lots of how-to info on their site. The kits seem like they might be fun to try and the variety of seeds is appealing, but a simple jar and what you have on-hand in the pantry could also be gratifying for its simplicity and ease.



Sprouts are good food! Experiment with the different flavors and textures to find the ones you like best. Radish and broccoli sprouts are a touch spicy, while fenugreek is slightly bitter. The sturdier varieties, like the lentils and chickpeas can be added to stir fries at the last minute. Add the more delicate, leafy seed sprouts raw to your salads, your sandwiches, and even your dog's kibble. Most of dogs love bean sprouts, and the fresh food is as good for them as it is for us.

Enjoy!

Roasted Pepper Salsa

This salsa is a little labor intensive because you will be roasting a pile of peppers and the onion. It is also a cooked salsa. But the effort is well worth it. The roasted peppers and onions impart a rich, smoky flavor that can't be beat. The recipe as I have it here makes a very hot salsa - triple X (XXX) hot! That's how I like it. If you want to cool it off a touch leave out the Serrano. To cool it off even further leave out the Serrano and one of the jalapenos. But keep in mind that peppers vary greatly in their spiciness - sometimes the Serranos are hot, sometimes not as much.

Roasted Pepper Salsa
2 tablespoons of your everyday olive oil
1 medium yellow onion sliced and roasted (see instructions below)
4 cloves garlic put through a press
1 red bell pepper halved, seeded, and roasted (see instructions below for all the peppers)
1 poblano pepper whole and roasted
2 jalapeno peppers whole and roasted
1 Serrano pepper whole and roasted
2 tablespoons mild dried chile flakes
4 slicing tomatoes chopped
1 cup of vegetable broth
1 teaspoon kosher salt

To roast and prepare the peppers: Preheat your broiler to 525 degrees. Place all of the peppers in a roasting pan, or on a broiler rack and roast for about 8 minutes until the meat of the peppers in tender and the skin is blistered and slightly charred. Place them in a plastic bag and allow them to cool. Once they have cooled enough to be handled remove their skin - it should peel off easily. The exception is the Serranos, they are often too tender to peel, just leave them as they as are. Rough chop all of the peppers.

To prepare the onion: Once you have removed the peppers from the broiler, and while they are cooling, you can proceed with the onion. Spread your sliced onion on the same pan or rack and place them in the broiler for about 5 minutes until they are just starting to get tender and charred.

To make the salsa: In a medium saucepan heat the oil, roasted peppers, the onion, and the garlic. Add the tomatoes and heat until they start to break down, about 10 minutes. Add the broth and the chili flakes and bring to a simmer on medium-high heat. Cover and reduce heat to low. Simmer gently for 30 minutes. Remove from heat, stir in the salt, and let the salsa cool a bit. Once it has cooled puree in a blender until smooth.

Makes 4.5 cups

I use all organic ingredients, as always, and as much produce as I can from my own garden. I have a giant bag of dried chili flakes that I picked up at a little stand in Chimayo, New Mexico for next to nothing. They are really very mild, I include them in this recipe not for the heat, but for their deep chili flavor. I highly recommend you seek out the finest quality New Mexican chilies you can find. The flavor is worth the extra cost and effort.

Enjoy!

New Website Launched

I just launched a new website - www.elizabethcarls.com - The site was designed and built by The Boyfriend, and it looks darn nice if I don't say so myself.

On the site you'll find links to both of my blogs, information on a few of the workshops I offer, and my original knitting designs - a pattern store with designs for sale and free patterns available for immediate download.

I've got new patterns in the works, as well as several more workshops in the planning stage. I'll be adding to the new website on a fairly regular basis. It helps to have your own personal IT dept.

A Little Piece of Heaven in MN

I've just arrived back from my trip North to Minneapolis. It was fantastic: A welcome respite from the Texas heat, lots of socializing with creative folks, and of course, my Plethora of Pesto Workshop.

The workshop went well; the participants were enthusiastic and seemed genuinely inspired to go home and try the eight recipes they received in their materials packets. We started the workshop with a tour of the fabulous kitchen garden where the workshop was hosted (photos below). Then we retired to the porch where there was a demonstration of the basic technique for pesto making, and a tasting of the eight different pesto recipes. The conversation was very relaxed and informal, which is what I enjoy most about these kinds of events. I hope to offer this workshop again soon.

This is the garden, with the raspberry patch in the front. Raspberries were ripe while I was there - such a treat, to eat raspberries right off the vine.

The very creative use of containers to grow herbs and other edibles in a very small space. This area contained all the culinary herbs needed to make all of my recipes plus the nasturtiums.



A perennial border in the main kitchen garden. It is full of a smattering of culinary herbs, several medicinal herbs, and of course the flowers. You don't see perennials like this in Texas.

The main kitchen garden is L shaped, this is one leg. Those are blueberries under the hoops, strawberries and asparagus across the way, cucumbers are just out of frame, and tomatoes in the foreground and tomatillas in the back corner.

The other leg features lots of squash, tomatoes, peppers of many varieties, and a hedge of basil. Those are beans on the poles. There is also lots of self seeded dill and poppies.



Mr. Toad resides in the garden.

If you ever find yourself in Minnesota take the time to stop at Ripple River Gallery. In addition to the top-notch gallery, visitors are welcome to visit these lovely gardens. And the resident artists - Amy Sharpe (weaver) and Bob Carls (wood turner) are gracious hosts.

You can read about other aspects of my trip on Right Out Loud, my mostly knitting and crafting blog. And be sure to follow me on Twitter for more garden photos.

Thai Inspired Quinoa Salad

I've been in the kitchen experimenting with whole grains lately. I had cooked up a batch of quinoa and had it chilled in the fridge. When I decided to make a salad that used the quinoa, I had a real taste for something spicy. Based on what I had on hand, I created this Thai inspired salad. I fear it is probably a little high in both fat and calories, but it makes a high protein meal all by itself. It is also damn good.

The Quinoa

Quinoa is an ancient grain originating from South America. It is a staple of South American cuisine and is becoming increasingly popular here in the United States. It is similar to couscous in both its size and its flavor. It is however unique in that it is a complete protein, containing all 8 of the essential amino acids. To cook Quinoa place 1 cup of the grain in 2 cups of salted water. Cover and bring to a boil. Reduce heat and simmer for 15 minutes. Fluff with a fork.

Thai Inspired Quinoa Salad

The Good Stuff
1 batch of quinoa cooked and chilled
4 organic scallions chopped
1 organic carrot grated
1 organic jalapeno pepper seeded and minced
1/3 cup unsalted organic peanuts chopped

Toss together all of the good stuff.

The Dressing
1/4 cup organic extra virgin olive oil
juice of 1 very juicy organic lime
1 tablespoon rice vinegar
2 tablespoons low sodium tamari
4 cloves organic garlic pressed
1 teaspoon chili oil
1 teaspoon ground cumin
1 teaspoon chili paste

Whisk all of the dressing ingredients together until well blended. Pour dressing over the good stuff and gentle toss again. Garnish with fresh cilantro.

Serves 6-8

Enjoy!

The End of a Growing Season

The first growing season in my kitchen garden has officially come to a close. It seems almost unbelievable to the northern gardener in me that July 4th weekend brings the end of the growing season, but it has.

It is just too hot. During the month of June we saw a number of record breaking highs, and at least a dozen days with temperatures above 100 degrees, and it just doesn't cool off all that much over night. When it's hot like this the pepper's won't blossom and set fruit, and neither will the tomatoes. The basil has bolted and gone to flower. And the eggplants just stopped. It seems really wasteful to me to continue to water plants that aren't producing foodstuffs, and so the watering has stopped, and the kitchen garden has shriveled.

Looking back it was a fruitful and productive growing season. My freezer is full of pesto and baba ghanouj. I had my first foray into canning, preserving a large batch of tomatoes, and a variety of pickled hot peppers. (I learned tons from the Ball Complete Book of Home Preserving ). I had enough greens early on to share with friends, and enough cucumbers to give some to pretty much everyone I know. All in all I'd call it a success.

Today we have had a relatively "cool" day, with temperatures in the upper 80's and completely cloudy skies. I took advantage of this break in the weather to put the garden to bed for the rest of the summer. I took down all the bird netting, and cut down all the shriveled plants. I took down tomato cages, and stakes. And I mulched.

There are a few additional things to do until the fall growing season rolls around: I will keep the perennial herbs watered, mulched, and alive. I'll start a new compost pile, and turn the one in progress. And I'll let the soil rest during these sweltering months.

Come September I'll plant the kitchen garden again. I'm planning the fall growing season with a mind towards preserving the harvest: green beans for pickling, tomatoes for sauce making, and carrots just for fun.

Until then, I'll be in the kitchen I suppose.