Cantaloupe Cream Pie

One of my favorite desserts ever - the cream pie. So simple, so versatile, so deadly good. I've been making a variety of cream pies for years, usually fruits inspire me - raspberries, peaches, coconut - of course chocolate cream pie is always a big hit and cookies and cream pie drives my kids (and husband) wild with delight. A few years ago I had inspiration hit me at the farmer's market in the form of a big, juicy, perfect cantaloupe. Now, grocery store cantaloupe is nothing like the version you can get at your local farmer's market, but it will do in a pinch. But, if you really want this recipe to sing, get a fresh, locally grown cantaloupe, ripened to perfection, with so much flavor and deliciousness bursting from it you can't help but want to create something creamy and dreamy from it.

Cantaloupe Cream Pie
flesh from 1 medium sized cantaloupe
(either shredded and squeezed of excess juices or run through a juicer to extract as much juice as possible. Run through a food processor or smash the pulp until it is as smooth and unlumpy as possible.)
1 pkg cream cheese (blended with 1 cup of whipping cream until smooth)
1/2 cup plus 2 tbs sugar
1/2 tsp vanilla
3 additional cups of whipping cream
Crust: 1 stick of butter and 1 pkg (about two cups) of grahams, crushed

First put together the crust by melting the butter and pouring it into the graham cracker crumbs. Press this into the bottom of a pie pan and bake for 5-10 minutes on 350. Set aside to cool. Whip the three cups of whipping cream with the vanilla and 2tbs of sugar until stiff peaks form. Set aside one third of the whipped cream in the refrigerator. Add the cantaloupe, cream cheese mixture and 1/2 cup of sugar to the rest of the whipped cream and blend until smooth. Pour into the cooled pie crust, cover and refrigerate for at least an hour - or overnight for a more firm pie. Before serving top your pie with the reserved whipped cream and garnish with small slices of fresh cantaloupe.

To make this pie extra-awesome... I also used local whipping cream from Snowville Creamery (The same cream used to make Jeni's Ice Cream) and I used Grateful Grahams, baked with love in Cincinnati. You can now order both of these products from GreenBEAN Delivery and I would highly recommend it!

Happy cream pies everyone :)

Squash for Breakfast

So, I've been dabbling with gluten-freedom for the last few weeks. And by dabbling I mean I've been 99% gluten-free. Kind of the same way I dabbled with vegetarianism for a couple of years... It has been a wonderful experience for me and not nearly as difficult as I once may have thought. Since working at Wild Oats several years ago I have known that many natural nutritionists and naturopaths consider gluten to be an unhealthy thing in anyone's diet. Not to mention if you are gluten-sensitive or gluten-intolerant. It's just not very easy to digest and today's bread products have so much more of it than even ten or twenty years ago. Because the higher the stretchy, elastic gluten in a bread the more chewy and moist and yummy it seems. Bread product makers start out with high gluten flour and then add vital wheat gluten to it. Making every slice of bread, bun and bagel turn into a virtual sticky disaster in your gut. I have a testy gut to begin with, add to that eating gluten at every meal and it's no wonder I wasn't feeling great.

I decided to cleanse. Cleansing for me means vegetables, lots of vegetables. No sugar. Limited dairy, and for the first time I decided I would also go gluten free. For at least a week. Well, after the first week and one teeny slip on the gluten I felt so good I decided to do it one more week and then another. This past week I've had gluten twice, which is still a huge change from my usual three or more times a day and I still feel really good. I've lost five pounds, without doing additional exercise.
One of the most difficult changes for me was breakfast. I am a bread fanatic in the morning. I want pancakes. I want a bagel. I want a muffin with a side of muffin! I found a few things that did it for me. I'll do my next post on Greek yogurt parfaits I promise... but, the first thing that really clicked and I keep going back to is squash.

If you have read my blog in the past you know I am a voracious squashavore anyways. (Squishy Dishes) I love squash in all ways and many varieties. I don't know why it never occurred to me what a wonderful breakfast they would make! I've used several different kinds that I've found at the farmer's market, acorn, buttercup, butternut. Simply cut the squash in halves or quarters and scoop out the seeds. While you are making your coffee let the squash roast in a hot 400 degree oven. I either turn the halves upside down in a water bath or slather them with coconut oil and place them on a pan skin side down. In about a half hour when the squash is nice and soft (and browned if it was left upright) take it out and score it with a butter knife. You can then dot it with some butter, cinnamon and maple syrup and voila! One half of a squash is enough to satisfy me and make me feel like I've had pancakes for breakfast. Without the tired and bloaty feeling I would usually get from pancakes.

If you have ever thought of cutting down on your gluten intake, or if you are just looking for something new for breakfast or brunch, I hope you will give this a try!

Bounty From the Farmer's Market

I get up earlier on Saturday mornings than any other day of the week all summer long. Not for cartoons or to get the coffee started early... I am so excited to get to the farmer's market, that I just can't stay in bed! I go to the Union County Farmer's Market in Marysville, Ohio. Which, if you have ever been there, it is a very small market. Nothing like the market in Clintonville or Worthington or even the market I used to run from the parking lot at Wild Oats in Upper Arlington. Most weeks there are less than a handful of farmers there, complimented by another handful of food producers and artisans selling their wares. But, from the moment I arrive, I am completely blissed out by the magic of buying directly from the farmers. I love asking about the varieties of garlic I buy or talking to the cheese maker about her cows. I love to buy someone's last jar of elderberry jam this season and smell the handmade soaps being sold alongside fresh herbs and warm, homemade bread. There is no better place to find the freshest, best tasting vegetables and fruits that haven't had to travel thousands of miles to get to you. And at prices that reflect the savings in gas and transportation! If you are not a farmer's market enthusiast already, isn't it about time to give it a try?

To find a farmer's market near you visit: www.localharvest.org

Quinoa and Black Bean Salad

This is an incredibly easy salad that is as delicious as it is nutritious. It is gluten-free, dairy-free, vegetarian and vegan, so it's the perfect thing to create for company with special dietary restrictions. Between the black beans and the quinoa, the protein content in this dish is very high so it makes a very satisfying meal. I took it to a potluck this week and actually had someone say it was the best potluck dish ever! I don't know, I have tried some pretty killer potluck dishes... but, nothing this healthy should actually taste this good.

Quinoa and Black Bean Salad
2 cups Quinoa
1 red pepper diced
1/2 peeled cucumber diced
2 organic carrots diced
1/2 cup finely chopped fresh parsley
1/2 cup green onions choppped
1/2 cup apple cider vinegar
1/4 cup EV Olive Oil
1/4 cup Braggs G/F Aminos
1 can black beans

Cook the Quinoa according to the directions on the box. I used red Quinoa, but for a milder flavor you can use the regular white. After it cooked, I mixed in the chopped green onions so they would mellow in flavor a little as the Quinoa is cooling. Chop the red pepper, cucumber, carrots and fresh parsley and toss them in a bowl. You can substitute other veggies that are fresh and on hand. Zucchini and other summer squash, tomatoes, red onions, broccoli, green beans and sprouts would all work well. Beets would be great, but would probably be best if cooked first. Add vinegar, olive oil and Braggs liquid aminos (or your soy sauce of choice) to the veggies and let sit until Quinoa is cooled. Then mix everything together along with black beans and enjoy!

Fried Quiche with Dandelion Greens

This is one of my favorite egg dishes. It's so easy and you can use any seasonal produce and whatever green suits your fancy. I posted about this on Facebook a while back and got so many nice comments it made me decide to start a food blog :)

So today for lunch, I wanted some fried quiche, but realized that the baby spinach I usually make it with had gone south and needed to retire to the compost bin. But, while dumping the wilted (and somewhat slimy) greens and lamenting my strong urge for greeny, eggy deliciousness I spotted the perfect substitute for my spinach growing happily all over my yard. Dandelion greens. Before the lovely flower emerges, this tender green isn't bitter at all and can also be eaten raw in salads. It's exceptionally healthy for you and delicious as an alternative to other expensive greens that you might buy at the grocery store. The best part is... it's free. As long as you don't spray your lawn, you can have an endless supply of salad greens and greens to saute all summer long. My girls and I actually enjoy frying up the flowers as well, which are a tad more bitter, but also have a sweetness to them.

So, don't be hating on the dandelions this summer - learn to love them and appreciate them! You can start by making this crazy delicious dish.

Fried Quiche with Dandelion Greens
1 cup mushrooms cut into small chunks
1/2 onion, diced
2 cloves garlic, minced
2-3 cups rinsed and chopped dandelion greens
5-6 eggs
1/2 cup crumbled cooked bacon
1/4 cup chopped fresh parsley (or chives)
salt and pepper to taste
(optional: garlic powder)

Fry the mushrooms, onions and garlic in a hot pan with a little olive oil until onions are translucent and mushrooms start to release moisture. Turn down the heat and cover the mixture with the dandelion greens and let them wilt for a minute or two. (I also sprinkle the greens with some garlic powder, but I'm kind of a garlic freak...) Crack eggs over the greens in a way that distributes yolks around the pan. You can use a spoon to get them into place. Sprinkle the bacon and a little salt and pepper over the eggs then cover the pan for 3-4 minutes until the egg whites are cooked. Toss parsley over the eggs and serve hot.

You can substitute other vegetables and greens. Try this with zucchini, red peppers and spinach or eggplant, tomatoes and arugula. It's all good.

The Absolute Best Beet Salad Ever

Have you ever opened the fridge door to figure out what to have for lunch and realize that you have all the ingredients necessary for an absolutely perfect salad? I generally buy lettuce and we eat a lot of veggies, but I don't usually plan for salads - they just happen. For dinner, I'll serve my family a very basic salad that everyone likes. Lettuce, cucumber, carrots, cheese, sunflower seeds and everyone's choice of dressing. But, I really like more interesting salads sometimes. Usually, I'll get my fix by ordering an exciting salad when we go out. Wilted spinach. Grilled chicken. Blue cheese! Mmmmmm.

So, while trying to decide what to make Stella and I for lunch today, it thrilled me to spot a few saved slices of boiled beets I had leftover from a dye making class I did last week. Then I realized I still had a lemon left from another recipe I had planned to make this weekend. Then... I noticed I had a half an avocado sitting there from a day of sushi fun with some other Marysville moms and suddenly realized I could make: The Absolute Best Beet Salad Ever This salad is so perfectly balanced, with the earthy beets and the tangy goat cheese, the mellow avocado and the bright lemon dressing, the juicy greens and the crunchy walnuts - it was a party in our mouths! This picture is Stella's by the way - I dove into mine too quickly and forgot to take a picture...

The Absolute Best Beet Salad Ever
Toss together:
shredded romaine
a smattering of baby spinach
one small beet, boiled and cut into bite size pieces
half an avocado, cut into bite size pieces
a handful of walnuts (or pecans)
as much crumbled goat cheese as you can possibly fit on top of a salad and still look pretty

Honey Lemon Dressing
Mix together juice of half a lemon with 1/4 cup honey, 1/4 cup olive oil and salt to taste. Sprinkle over your salad to taste.

Not only delicious, this salad is packed with nutrition and healthy fats and is very, very satisfying. Enjoy!!!

Three Cheese Vegetable Dip

Oh, my freaking yumminess. This was way too good not to blog about. I love making dips. I'm often the one who brings the spinach and artichoke dip to the party and it's gone before half the party is over. But, what excuse do I have to make such deliciousness without a party to go to? How about if we add a few more vegetables to the mix? Will it still be yummy and have enough nutrition to count as lunch? The answer, I say with a very satisfied tummy, is yes.

This recipe is big enough to take to a party, or have for lunch with leftovers to enjoy as a snack or to stuff into an omelet for breakfast the next morning.

Three Cheese Vegetable Dip

two pkg cream cheese

two cups of milk

four cloves of garlic (pressed or minced very fine)

salt and pepper to taste

1 cup shredded carrots

1 cup finely chopped fresh baby spinach (or frozen, but be sure to drain and chop finely)

1 can sauerkraut, drained (or 1 can artichoke hearts, finely chopped)

1 cup shredded mozzarella

2 tbs grated Parmesan

Melt the cream cheese in the milk, in a pan on the stove. As it melts add in the garlic, salt and pepper, carrots and spinach. Cook until thick and creamy. Add in the sauerkraut and cook a little longer until warm and bubbly. Take off of the heat and add in the cheeses. Stir until cheese is melted and serve warm with whole grain tortilla chips or cool and serve with vegetables.

Apple Kugel

I absolutely love to create something wonderful from something most people would probably throw away. If you cook too many noodles for dinner, what can you do with the leftover noodles? Why, make a delicious Kugel for breakfast the next morning! For this Kugel, I also incorporated some wrinkly, bruised apples that my girls would probably refuse to eat, but were still perfectly yummy. It baked up into a delicious custardy comfort food - similar to a bread pudding - that Stella and I devoured!

Apple Kugel

2 cups (or so) of leftover noodles (We used whole wheat egg noodles today, but other noodles will work well too.)

2 or 3 small apples, diced

4 eggs

1 cup milk

1/2 cup sugar

1 tsp vanilla

1tsp cinnamon

1/2 tsp salt

Additional sugar and cinnamon to sprinkle on top

(Can also add some walnuts or pecans)

Preheat your oven to 350 degrees. Place the cooked, cold noodles into a baking dish with the diced apples and stir around to distribute evenly. Mix together the rest of the ingredients, blend until frothy and well mixed. Pour over the noodles and apples. Cover and bake for an hour or until center is set. Serve warm by the spoonful!

Sushi Bento

I am so happy I finally broke down and bought a sushi mat. For years I was intimidated by the idea of rolling my own sushi. But, I love sushi and my girls love sushi and when I started making bento lunches for them, sushi seemed like an important thing to be able to include. At least once a week I like to make vegetable sushi for the girls lunches and it is so easy! I've made carrot and cucumber sushi and their favorite so far: celery sushi! Not only is it delicious and perfect for packing into their little "Lunchbot" bento boxes. It's also very nutritious and a great way for my girls to get their sea vegetable vitamins and minerals that are hard to find elsewhere.

Making sushi is so much simpler than most people realize. It's just as easy as making a sandwich. I make about a cup of sushi rice in my steamer then add a tablespoon of rice vinegar, Braggs (or soy sauce) and unbleached sugar. Use a bamboo sushi mat - which is usually about $2 at any Asian market, and a sheet of nori seaweed, which you can find in your supermarket in the Asian food section. The nori usually even has a diagram on the back of the package to show you how to roll it. You spread the rice on the nori, leaving about a half an inch on one end. Spread your filling from one end to the other in a line down the middle of your rice. Then wet the nori where there is no rice and roll it from the other end, using the bamboo mat to roll it tightly and evenly. Hold for a moment so the dampened sushi can seal to itself then slice up your roll and enjoy!

If you are interested in giving sushi-rolling a try, but would like a demonstration. I will be teaching a class at Sprout Soup this month:

Build-a-Bento Workshop
At Sprout Soup, 4310 N. High St.
Columbus, Ohio 43214, (614) 267-7768
Wednesday, January 19, 11a-12p, $10 per adult
Learn to create vegetarian sushi that you can turn into cute little mouse faces. You can bring your Lunchbot or other container if you’d like. This is a hands on class, so come ready to roll and taste some yummy carrot, cucumber and celery sushi.

I hope to see you there!