Just say "No" to rotting produce in the fridge

I don't know about you, but I buy beautiful produce at the farmers market and before I know it, it's rotting in my fridge veg drawer. I have the best intentions. I don't know where the days/time goes. No worries...do what my aunties and grannies did, and make a big pot of soup. So delicious, and a great way to use these veggies plus anything else you need to harvest in your garden.

I worked with what I had in my garden, veg drawer, plus used some fresh Fava beans a neighbor harvested and gifted me. Don't be afraid to add different vegetables to these if you don't have everything I included. Also, just cut and peel off the rotting produce parts before washing, chopping, and tossing into a large soup pot.

Here are the basics for my Italian/Spring harvest inspired veg soup:

• 5-6 cloves garlic, peeled and chopped
• 1 can roasted tomatoes or 8-16 ounces fresh, washed and cut into chunks
• 2-3 cups filtered water (I have a Brita water filter. Tap water will work to but may contain chlorine and minerals that have a 'taste.')
• 32 ounces vegetable stock homemade or Pacific organic
• 5-6 Swiss chard leaves washed and torn/chopped
• 1/4 cup fresh parsley or 1 tablespoon dried
• 2-3 teaspoons dried oregano
• 1/4 cup fresh basil or 2-3 teaspoons dried
• 1/2 - 1 teaspoon salt and fresh ground pepper 
• 3 parsnips washed, peeled, and chopped into bite size chunks
• 5-7 carrots washed, peeled, and chopped into bite size chunks
• 3-4 potatoes scrubbed, bad bits removed, and chopped into bite size chunks
• 2 leeks washed and thinly sliced
• 1 red onion and shallot peeled and thinly chopped
• 1 can red kidney beans thoroughly rinsed
• 2-3 cups fresh Java beans 
• 1/4 cabbage head washed and thinly sliced
• Optional: fennel washed and thinly sliced

Cook on medium heat in a large soup or stock pot for two hours. Turn down to simmer if needed. Add more garlic, herbs, salt, and pepper based on your taste buds. I ladle this soup into glass jars, chill overnight in the fridge, and then load into the freezer for future lunch. Top with grated cheese or pair with a grilled cheese sandwich. Yum! Bon appetite!

Lemongrass Infused Cocktail

Whether you drink cocktails or mocktails, I think this one is delicious! I found it in Free the Tipple and it's called the Angelina Jolie. I've made a few modifications based on my tastes and to keep this easy/quick. I also encourage you to explore your farmer's market. I found the lemongrass paste from Fresh Curry Paste at my San Mateo, CA market. Using it is a lot easier than fresh lemon grass which can be a bit woody. 

Here's what you'll need for one cocktail

• 2 tsp organic sugar 
• 1 tsp lemongrass paste or 1/2 stalk lemongrass, chopped into small pieces
• 1 lime juiced
• 6-8 fresh mint leaves
• 2 shots Malibu Caribbean Rum with Coconut Liqueur (Substitute with organic sweetened coconut water for a mocktail)

I place the lemon grass, sugar, lime juice, and mint into a mortar and pestle and muddle it into a paste. (If you're using a lemon grass stalk you'll want to peel an outer layer or two, wash it, and slice into thin slices to muddle. You'll also need a strainer for this mixture before you combine with the ice and rum.)

In a shaker, I add 5-9 ice cubes. the muddled mixture (which should smell divine), and the 2 shots Malibu Caribbean Rum. Shake liberally. Serve over ice in a highball glass with 3-4 mint leaves and a lime wedge.

Cheers!

Simply Beet

I grew up with canned beets and wasn't a fan. They seemed to taste dirty. Once I had fresh roasted beets, though, I was hooked. I think a big part of the 'secret' is using quality balsamic vinegar. 

Here's what you'll need:

• A bunch of red or yellow beets. Preferably organic. I get mine from my farmers market.
• Good balsamic vinegar. Preferably Cucina & Amore. I use Cucina & Amore red vinegar (for red beets) and white vinegar (for yellow beets).
• Optional: 1/4 extra virgin olive oil

Peel the beets and thoroughly wash them. Cut into chunky slices. Place in a glass or dutch oven. Bake at 375 for 40-50 minutes until tender. Serve warm or cold. These will store in a glass container in the fridge for 1-2 weeks - if you haven't eaten them all by then!

You can add olive oil too and the beet juice with the oil, 1-2 tablespoons of Dijon or spicy mustard and a dash of salt makes a delicious salad dressing. Serve with your choice of greens or with a side of whole milk greek yogurt.

Bon appetite!

Big kid, little kid sorbet

 

I love summer's bounty of fruit and herbs. This sorbet is inspired by both. In addition to an ice cream maker, here's what you'll need:

Sorbet

• 3-4 oranges, juiced
• 4 limes, juiced
• 1-2 melons, seeded, peeled, and sliced in chunks
• 1/4 teaspoon kosher salt
• 1-2 tablespoons fresh mint
• 1-2 tablespoons fresh basil
• 1/2 cup maple syrup
• Optional: 1/2 cup blackberries, raspberries, and strawberries

Place everything in a blender or food processor and puree.

Then pour into an ice cream maker for the needed amount of time for it to transform into sorbet.

For big kids, add 1/4 cup gin, tequila, or vodka to a highball glass and stir for a slushy summer cocktail.

Fantastical ice cream

Well, more like a recipe I created for my recently published fantastical children's book, "Whiskers, Wings, and Whipping Cream."  I do love homemade ice cream and it can be healthier and less expensive to create yourself. In addition to an ice cream maker, here's what you'll need:

Vanilla ice cream

• 2 cups half and half or whole milk
• 2 cups heavy whipping cream
• 2/3 cup maple syrup
• 1 tablespoon real organic vanilla or vanilla paste
• 1/4 teaspoon kosher salt

Pour all these ingredients into the ice cream maker and follow the directions to make/freeze the ice cream. Optional: Top with fresh berries, slice bananas, chocolate chips, chopped nuts, and/or whipping cream to dress up your vanilla ice cream.

Bon appetite!

Cobbled summer fruit cobbler

A cobbler is a great way to use bruised fruit to create a delicious summer dessert to go with vanilla ice cream or whipped cream. I also enjoy it with my morning yogurt.

Here's what you'll need for cobbled fruit cobbler

• 2 tablespoons cold butter cubed 
• 1/2-1 cup organic sugar (Use 1 cup if including rhubarb or other tart fruit)
• 3-4 cups summer fruit washed and cut in chunks
• juice from 1 lime
• pinch of kosher salt
• 1 teaspoon organic vanilla extract
• 1/4 cup Cointreau

Start with the butter chunks and then layer on the remaining fruit.Tip: No need to peel the fruit. I also included more sugar because I added plums and their skin is tart in addition to rhubarb.

Preheat oven to 400 and make the pastry/cobbler crust. Oven rack should be about 2/3 up from the bottom of the oven. I like Martha Stewart's Pate Brisee recipe. I divide the pastry in half, and parchment wrap and freeze the other half for a future cobbler.

You'll need

2 1/2 cups organic or Gluten free flour (I like King Arthur or Anson Mills)

2 sticks cold, unsalted sweet cream butter, but in chunks

1 teaspoon kosher salt

1 teaspoon organic sugar

1/4-1/2 cup ice water

Using a food processor or a pastry cutter, add the ingredients EXCEPT the ice water. Process/cut until it resembles corse cornmeal. Slowly add the ice water until the crust mixer looks bonded but not pasty. (If you add too much water, you can add more flour.) 

Form a ball with the pastry and then roll it out. My mom gave me this Tupperware pastry mat and I love it! Great for pies, tarts, and cobblers.

Bake at 400 for 30-40 minutes until the crust is light golden brown.

Shout-out to Michael Zimmerman whose Strawberry Rhubarb Compote inspired this recipe.

Bon appetite!

Leverage your summer herb bounty

Stop! Don't toss or recycle those glass spice jars. They are the perfect size to freeze 1-2 portions of homemade sauces. And boy, do they taste especially delicious in the fall and winter. A blast of summer for your taste buds.

Whether you grow your own herbs or purchase at your farmers market, now is the time to leverage mint, parsley, and basil to make and freeze pesto and chimichurri sauces. Both are easy and delicious on starches (pasta, french fries, roasted potatoes) and proteins (chicken, salmon, skirt steak, tofu).

I'm partial to Rebecca Katz's Basil Pistachio Pesto. I do add 2-3 garlic cloves.

I also like her Minted Chimichurri sauce.

Make sure to label your jars with freezer or masking tape unless you want green sauce surprise.

Bon appetite!

Basil Blueberry Ricotta Cupcakes

This is an adoption of a Barefoot Contest recipe for a Blueberry Ricotta Breakfast Cake. I'm a spice girl plus love cupcakes so I customized it for my preferences.

Basil Blueberry Ricotta Cupcakes

• 2-4 tablespoons fresh basil swashed and sliced (I used kitchen scissors to cut in strips)
• 1 cup organic granulated sugar (I like Costco or Trader Joe's brands)
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3-4 free range eggs
• 1 cup whole-milk ricotta
• 2 tablespoons sour cream
• 1 teaspoon pure vanilla extract or paste
• 1-2 teaspoons grated lemon zest
• 1 1/4 gluten free flour or all-purpose flour (I use King Arthur or Anson Mills brands)
• 1 tablespoon baking powder
• 1/4 teaspoon kosher salt
• 2 cups organic fresh blueberries

• 1 - 12 cup muffin tin
• 12 parchment muffin cup liners

Preheat oven to 350 degrees. Line your muffin tin with liners - or grease and flour the muffin tin.

Place butter and sugar in a standup mixer bowl (use the flat paddle) or in a glass or stainless steel bowl and use a hand electric mixer. Beat until fluffy. Add the eggs one at a time and mix well. Add the ricotta, sour cream, vanilla, and lemon zest mixing well.

Add the flour, baking powder, and salt on low speed until just incorporated. Using a spoon or rubber spatula, fold in the blueberries and basil. 

Bake 25-30 minutes or until toothpick comes out clean when inserted into the center of a cupcake.

Bon appetite!

Mosquito 'No' Munch

Thanks to all of the rain here in California this spring, they're predicting a very buggy summer. That includes those blood suckers also known as mosquitoes - our real life vampires. I seem to be particular tasty and allergic to their bites. I also like to avoid harsh and potentially toxic chemicals not only in my body - but on my body.

Recently, I was in Temecula, California, and treated my sister and myself to luxurious pedicures at the Grapeseed Spa located at the South Coast Winery. Not only was the pedicure FABULOUS, I also now have an insect repellent to ward off mosquitoes. I've been rubbing a raw garlic clove on my skin which works, but is aromatic not in a good way.

Monika Beaudoin, who did my sister's feet and toes, shared her recipe for mosquito 'no' munch. This definitely smells better than garlic cloves.

Here's what you'll need: 

• 15 drops of eucalyptus oil
• 15 drops of lavender oil
• equal parts distilled water and unscented witch hazel

Place in a spray bottle, shake and spray.

Cheers to fewer bug bites!

Purrfect Dips

Hosted an event on Sunday to celebrate 10 years of trapping, spay/neuter, return (TNR) for The Purrfect Catch Foundation. So proud of our volunteers, donors, and feline adopters. And, how much work this wee nonprofit has done for Homeless felines here on the San Francisco Peninsula and in the Charlotte, NC areas. Hard to believe I created this organization a decade ago!

I do love to cook and feed people. Use organic ingredients if you can. I buy my produce at my farmers market and Trader Joe's. I made three dips for chips and veggies that were a hit and received requests for the recipes so here you go...

Raw Radish Dip

8 ounces cream cheese, room temp/softened

1 tablespoon fresh lemon juice (I juice lemons and freeze in glass jars so I always have on hand)

1/2 teaspoon dried, organic dill weed or 1 tablespoon fresh dill

1 teaspoon kosher salt

2-3 garlic cloves

1 cup or 1 bunch scrubbed radishes

In a Cuisinart/food processor with the steel blade, blend everything except the radishes until creamy. Add the radishes and pulse until they're in small pieces. Dip will be pretty in pink. Refrigerate for at least 2 hours before serving.

Don't have a food processor? Use a hand mixer to blend everything and add finely chopped radishes.

Serve with tortilla chips or veggies.

Green Goddess Dip

8 ounces cream cheese, room temp/softened

1/2 cup organic mayonnaise (homemade or Safeway Organics brand)

1/2 cup sour cream

4-5 organic green onions, washed and trimmed at both ends (I use kitchen scissors to cut in chunks)

1/2-2/3 cup organic Italian/flat-leaf parsley, washed with leave plucked off. (compost stems)

1 tablespoon dried , organic dill or 3-4 tablespoons fresh

1 teaspoon kosher salt

1/2 teaspoon organic ground black pepper

Optional: 1-2 garlic cloves. You can also add some fresh basil and cilantro if you really want to channel your inner green goddess.

In a Cuisinart/food processor with the steel blade, blend everything and pulse until just blended.

Serve with assorted veggies - jicama, cucumbers, carrots, red bell peppers, blanched sugar snap and snow peas.

Southern Black-Eyed Pea Dip8 ounces cream cheese, room temp/softened

2 (15 ounce) cans black-eyed peas, rinsed and drained in a colander

4-5 organic green onions, washed and trimmed at both ends (I use kitchen scissors to trim and cut in chunks)

2 tablespoons fresh lime juice

1/2 teaspoon kosher salt

1 fresh red bell pepper, washed, seeded, and cut into chunks

1/3 cup roasted, skinned and seeded poblano peppers (I roast these on my BBQ ahead of time and skin, seed, slice and freeze in glass jars)

1 can organic diced and fire roasted tomatoes (I use Trader Joe's brand that include organic green chiles) or 1 cup washed, fresh tomatoes cut into small chunks

8 ounces of Monterey Jack cheese cut into chunks

1 teaspoon organic ancho chili powder dusted over the top before baking (Include a mad dash of dried chipotle powder for more heat and smokey flavor.)

Optional: Washed, chopped fresh cilantro to dress the top after it's baked

Preheat oven to 375 degrees. In a Cuisinart/food processor with the steel blade, process half the black-eyes peas, cream and Monterey Jack cheeses, fresh lime juice and salt. Add the remaining half of black-eyed peas, green onions, roasted peppers, red bell pepper, and pulse so these aren't pureed, but in small bits. Pour into a glass dish that is 1 1/2 to 2 inches deep. Dust with ancho chili and chipotle powder. Bake for 40 minutes. Let stand 15-20 minutes.

Serve with tortilla chips. 

Bon Appetite! You can follow The Purrfect Catch is on Instagram.

All the cats in the kennels in my garage on Sunday are still available for adoption, including Chloe and Bridget. Please contact me for information about adopting.

Trudi's roasted corn chowder

 

Winter comfort food includes hearty soups and stews for me plus homemade cornbread made in a cast-iron skillet.

Tip: When corn is in season, loadup, soak in water, and grill with the husk on for 5-7 minutes to steam cook it. Then cut off the cob in a large bowl, place in glass jars, chill overnight in your refrigerator, and freeze for later use.

Here's what you'll need for the chowder:

• 1/2 cup diced bacon (about 4-5 slices)
• 1 cup chopped sweet onion
• 4-6 chopped garlic cloves
• 2 carrots or/and sweet potatoes peeled, and cut into small chunks
• 3-4 stalks of celery with green frills/leaves, sliced
• 3-4 potatoes scrubbed and chopped into small chunks
• 3-4 cups corn (from 5-6 ears of corn)
• 5 cups homemade or Pacific Foods organic free range low sodium chicken broth
• 1 tablespoon parsley
• 1 pint heavy cream
• 1 teaspoon salt and pepper

Cook bacon in a heavy soup pot on medium heat, until crisp about 6-8 minutes. removed and place on paper towels on a plate to drain off the excess fat. Add onion, carrots, celery, garlic, and potatoes to the pot and cook until onions, celery, and carrots are tender. Add chicken stock. Cook until potatoes are tender. Add corn, cream, parsley, and bacon. Cook about 15 minutes and season with salt and pepper.

Cast-iron skillet cornbread (with a few modifications from the October 2016 Southern Living):

• 1 1/2 cups fine stone ground white cornmeal
• 1/2 cup white rice flour
• 2 teaspoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 3/4 cups buttermilk
• 2 eggs
• 3 tablespoons salted butter

Preheat oven to 450 degrees and place a 10 inch cast-iron skillet in the oven for 7-8 minutes. Stir together the dry ingredients in a large bowl. Separately, stir together the buttermilk and eggs. (I usually do this in my 4 cup glass Pyrex measuring cup.)

Add butter to the hot skillet and return to the oven for about 1-2 minutes until it's melted.

Stir in the buttermilk egg mixture into the large bowl with your dry ingredients until they're just combined. Carefully using a hot pad, pour melted butter from the skillet into the cornmeal mixture and stir just until combined. Now pour your cornmeal mixture into the hot skillet and immediately place in the oven. Bake at 450 until golden brown and the cornbread is pulling away from the sides about 18-24 minutes. Remove from the oven and cool slightly. Serve with honey and butter.

Bon appetite!

 

Get ready, get set for stone fruit

Have you ever bought a few too many pluots, peaches, nectarines, or plums (AKA stone fruit)? They look and smell so delicious when I'm at the farmers market. In addition to washing, slicing and freezing for future use in smoothies, I'll incorporate them in with a few apples to make sauce. Sauce for what? Yogurt, pork chops, turkey - this sauce can be paired with savory or sweet. And it freezes beautifully. I'm also not a fan of including lemon juice in my fruit sauce. Instead, I use oranges and limes.

Here's what you'll need - use organic ingredients if you can: 

• 1 orange, juiced plus approximately 1 tablespoon orange zest
• 1-2 limes, juiced plus approximately 1 teaspoon lime zest
• 1/4 cup maple syrup or more depending on your taste
• 3-4 pieces of stone fruit washed, seeded, and sliced (green pluots and plums or nectarines or peaches)
• pinch of kosher salt
• 2-3 assorted or the same apple varieties washed, roughly peeled, seeded, and sliced
• 1 heaping teaspoon vanilla
• 1/2 cup filtered water
• 1-2 teaspoons cinnamon
• 1/4 teaspoon grated nutmeg
• optional pinch of ground cloves

Place on the stovetop in a sauce pan and cover partially so some steam can escape. Cook on medium for 20-40 minutes until the fruit is very tender. Turn off the heat and remove from the stove. Be careful since this is hot. Using a hand mixer or emulsifier, puree. Place in glass jars and cool overnight in your refrigerator before freezing so the jars don't crack.

Please be flexible and bold = add more fruit, water, spices, maple syrup to uniquely meet your taste buds and desired consistency. You really cannot screw this up and you'll be proud of your creation. I promise.

With local/regional stone fruit coming into season soon, I hope you'll enjoy this recipe I created. Bon appetite!

Fingers, Toes, & Tacos

Looking for a gift for the little monster in your life this holiday season? Consider purchasing my children's books including Fingers, Toes, and Tacos on Amazon and selected book stores. Each book includes a delectable and easy recipe.

To make Alex’s soft tacos, here’s what you’ll need:

• 1 roasted chicken or 2-3 cups shredded chicken meat
• ½ bunch of fresh cilantro (If you don’t have fresh, substitute with 1 teaspoon of dried, ground coriander.)
• 1 teaspoon dried cumin seeds (You can use ground cumin if you have it instead.)
• 1 16-ounce container of salsa (Any kind that you have a taste for will work!)
• 1 Tablespoon olive oil
• 6 washed and destemmed Rainbow Swiss Chard or Swiss Chard (About 2 cups)
• 1 bag grated mild cheese like Monterey Jack or a Mexican cheese blend
• 8-12 tortillas (Rice tortillas can be used if you need gluten free.)

You’ll need a large cast iron skillet or oven-safe large ceramic or glass pan to heat up the tortillas and filling.

 

Add the oil to the bottom of the skillet. Add a tortilla folded in half and 2 tablespoons of the chicken mixture from the bowl, ¼ cup Swiss Chard, and ¼ cup grated cheese. Now add another tortilla folded in half and fill it up. You want to repeat this process of adding and filling tortillas until the pan is full of stuffed tacos.

 

Turn on the oven to 325 degrees. Put the tacos in the oven on the middle shelf. Bake for 15-25 minutes until the cheese has melted and the chard has wilted.

 

And coming Fall 2022, Whiskers, Wings and Whipping Cream. Bon appetite!