fond heart

mike's boss was a traveling salesman for a huge portion of his 30 year career with their company.  the internet has pretty much obliterated the world of traveling salesmen, but shows like the big iron show in fargo allow the old guys to relive the glory days.  mike's boss says his traveling is what made his marriage last.  he is still a workaholic and still married.  i agree that for couples time apart is good medicine. 
a week alone in the country with a sick toddler? not so much.  mike and i  have only spent one week apart in the first couple months of our relationship and one night this past summer during the heat wave. we have been together for 3 1/2 years.  now he is in fargo for the week and souix falls next week for a few days.  i hate it.  sure when he is home he works like a dog and we can be like two ships passing in the night sometimes.  but he is home in our bed.  i cannot imagine having to do this all the time.  i like my fiancee.  when i have spare moments, i want them to be with him. 
the bright side of this time away is that hendrix and i can eat more adventurous dinners.  mike is a meat and potatoes sort of guy.  so vegetarian or poultry or seafood based dishes are only going to drive him to mcdonald's at 9 o' clock at night.  so tonight we get to eat roasted butternut squash with pasta.  maybe time away does make the heart grow fonder.

what to cook when it is 1 MILLION DEGREES

out here at the farm the charm really ends when a heat wave comes through and the lack of air conditioning makes me want to kill someone.  yes, i know window units only cost a couple hundred dollars.  our lovely home was built in 1895 and the electricity is less than great.  however, yesterday mike saved our relationship and family by figuring out a way to have a window unit run in the living room without blowing a fuse.  i fell in love with him all over again.  the downstairs living area is so livable and comfortable even at 88 degrees.  seriously. 
the kitchen and bathroom are another story.  which brings me to this. . . what the EFF am i making for dinner?  my guts and soul cannot handle anymore take out.  never fear the world wide web is here.

what to cook when it is 1 MILLION DEGREES
and you can't bear to grill for more than 5 minutes:

• lemon slushies for snack time or add vodka for a nightcap

• shrimp mango avocado salad (my favorite unfortunately mike is not a big fan. boo! hiss!)

• anything on a tostada shell ($1.49 a pack at aldi) -- shrimp, fish, beans & corn, gauc, or shredded pork (see below).  just saute the fish or beans in salsa until cooked through and pile on tostada with whatever else you want.

• crockpot pork tacos - yes i use the crockpot even when it is 1 MILLION DEGREES because it is not the oven - this recipe is pretty similar to one i use

• ratatouille - make it early in the morning or the night before.  eat cold or slightly warmed.

• crockpot ribs with some premade salads ( i made a bunch of kinds on friday when it was a bit cooler and have been snacking on them since) - these ribs are finished off on the grill for just about 6 minutes

• BLTs, of course!!

• hebrew national hot dogs made on the george foreman grill - yes, i still own one and use it.  i'm not ashamed.

alright, people, my mom guilt and pocketbook might make through this heat wave.  stay cool!

good for nothing

heat indexes of 1000 105 degrees are good for nothing except. . .

popsicles
lemon blueberry popsicles
1 box of lemon pudding
milk
blueberries
popsicle molds
prepare pudding according to package instructions.  pour into molds, about 1/2 way.  fill up 3/4 way with blueberries.  freeze for about 3 - 4 hours.  enjoy the creamy goodness. really easy to make with kids.

pool time
free water park. ..the papillion splash pad

smoothies
the hendrix special
frozen strawberries (about 1 1/2 - 2 cups)
1-2 bananas
soy milk
combine fruit in a blender and fill soy milk up to almost the top of the fruit.  blend and enjoy!!

the weekend is here!!

whoo hoo! the weekend is here!  you should make these recipes this weekend and sit down with your family.  it's good for your soul.  so is this sunshine!

JAMBALAYA in the CROCKPOT

3 pounds Whole Chicken, Cut Up

1 can (14.5 Ounce Can) Diced Tomatoes

1 can (14.5 Ounce Can) Chicken Broth

1 whole Green Bell Pepper, Chopped

2 cups French Fried Onions (optional or can use dry onion soup mix or real onion)

¼ cups Hot Sauce (whichever brand you prefer)

2 cloves Garlic Chopped

2 teaspoons Old Bay Seafood Seasoning

1-½ teaspoon Dried Oregano Leaves

¾ teaspoons Salt

½ teaspoons Black Pepper

1 cup Uncooked Regular Rice

1 pound Shrimp, Peeled And Deveined

Combine chicken, tomatoes, chicken broth, green pepper, 1 cup of French Fried Onions, hot sauce, garlic, seafood seasoning, oregano, salt, and pepper in your slow cooker. Cook on low for 5 hours.

Stir and remove the chicken bones if you’d like (shredding the chicken in the process). Stir in the rice and cook on low for about 1 1/2 hours or until all the liquid is absorbed and rice is cooked.

Turn slow cooker to high and add the shrimp. Cook for 1/2 hour or until shrimp turn pink. Sprinkle with the remaining 1 cup French Fried Onions when all done. Enjoy!

ASHLEY & ANDREA'S GRANOLA

4 cups ROLLED oats

3 T ground flax seed
1/2 cup chopped almonds
1 cup shredded coconut
2 T cinnamon
1 1/2 tsp salt
1T vanilla
3 T extra virgin coconut oil
3/4 cup peanut butter
1/3 cup honey
Preheat oven to 300 degrees. Mix 1st 7 ingredients in a large bowl. Melt together last 3 over med/low heat until smooth and runny. Pour PB mixture over oat mixture and stir until combined. Spread onto a cookie sheet. Bake for about 23-25 mins stirring every 10 mins or so to prevent burning.
*ED. NOTE: granola burns really quickly so watch yours very carefully after the first 15 minutes or so. 

aldi and trader's will have everything you need for much cheaper than the other places.  don't believe me? i got proof!

aldi rocks and is the cheapest.
trader joe's makes me happy.  why? ranunculus flowers and a liter of olive oil for $4.99.

it should be noted, however, that i shopped at whole foods paycheck this week and some things were available that i cannot get elsewhere for pretty cheap. but tj's still prevails in my house!  after my own grown food, or course.

lunch time

i saw a post on facebook where a friend was looking for quick, healthy, filling lunch ideas.  it reminded me that lunch is my nemesis, but now that i feed our interns lunch most days of the week i am becoming quite good at it.  and am inspired constantly.  here are my go to lunch ideas:

frozen ravolis:
homemade, store bought, cheese filled, meat filled, whatever.  they are quick and delicious.  and not so bad for you either. once cooked i have been known to serve them the following ways: tossed with olive oil + parmesan + crushed red pepper - or- tossed with roasted butternut squash (pre roasted or leftovers from dinner) + parmesan + thyme - or-  in butternut squash soup from TJ's, -or- in this soup.

quinoa:
pre make a batch every week and eat it for breakfast, lunch, and dinner.  you will thank me when the protein hits your blood and you are revived.  here's how i like to serve quiona: quinoa + black beans + cojita + lime juice -or-  quinoa stuffed peppers in the crockpot - or- quinoa + greens + avocado + sunflower seeds, or quinoa + plain yogurt + honey + blueberries

lentils:
make a lentil salad in the beginning of the week.  you can add sausage to it, put in broth to make a quick soup, add feta or parmesan or just eat it as is. just cook your lentils and let cool to room temp.  make your favorite vinaigrette and toss with the lentils.  add your favorite veggies.  i like it with carrots and onion.  spinach or arugula is nice to add when you have it.  lots of fresh herbs are yummy too. should keep in the fridge for the work week.

eggs:
hard boiled and poached eggs are easy to premake and transport.  and they are cheap. hard boiled eggs can be a quick snack, smashed on rye with mayo & s+p to make a quick egg salad sandwich, or added to a green salad.  poached eggs are great on a frisee salad with bacon (seriously), served on top of linguine with spinach and a dash of hot sauce, or perched on top of last night's chili, cheese, and tortillas (voila! huevos rancheros). 
better yet, buy a premade pie crust + 8 eggs whisked with half milk and half cream + s&p +cheese + your favorite meats &/or veggies.  bake your quiche at 350 degrees for about 1 hr. 15 minutes.  should keep refrigerated for about 4 days. can be eaten cold, room temp, or warmed.

beans:
beans, beans, the magical treat.  hendrix loves beans.  i do, too, because they are so damn cheap and easy.  buy them dry and cook a big pot every week.  or splurge and buy them canned. . .just rinse before use.  hendrix likes them the following ways: white beans + tomatoes + parmesan + olive oil + s&p (warmed), black beans + white rice +mango, black beans+corn + rice (warmed), chickpeas + green onion + feta + cous cous (warmed) or in my award winning soup.

don't forget to send me your easy, healthy, & cheap recipes!!

bonus post + pic + bread

here's hendrix working in the garden last summer*. 

hope it helps you dream of spring today!

and here's a recipe to warm your belly and your kitchen today. . .

Banana Bread

½ c. sugar
5 T. butter, softened
2 eggs
1 ½ c. flour
1 t. baking soda
1 t. salt
½ t. cinnamon
¼ t. nutmeg
1/8 t, cloves
6 oz. container of vanilla yogurt
3 bananas, very ripe & mashed
1 ¼ t. vanilla
Preheat the oven to 350°. Butter and flour large loaf pan. In kitchenaid mixer, blend sugar & butter. Add one egg at a time, blending well. Sift flour through cloves. Add flour mixture to sugar mixture alternating with vanilla yogurt. Begin and end with flour mix. Fold in bananas and vanilla. Pour into loaf pan. Bake for 1 hour or until toothpick inserted in middle comes out clean. Enjoy!

don't forget to sign up for your veggies by FEB 28th!  and check out the new veggie storage tips page courtesy of caitie!
* photo credit: cami rawlings of hurricane camille photography

yet another reason to have a stocked pantry

since the weather finally decided to get real nice. . .hendrix and i decided to get sick.  neat.  however, thanks to hendrix's very prepared mother, we still were able to eat a pretty decent meals.

pasta pantry soup
1 1/2 boxes of chicken broth
1/2 pkg. mushrooms
1/4 pkg. frozen peas
2t. jarred, crushed garlic
1/2 pkg. frozen ravioli
salt, pepper, & crushed red pepper to taste
in a dutch oven, saute the mushrooms in olive oil until softened.  whisk garlic in and add broth.  season with salt, pepper, and crushed red pepper.  bring to a boil and add ravioli and peas.  soup is done when ravioli floats to the top. mike added some cooked kielbasa to his bowl. 

this would work with really any veg/pasta/broth combo you have in the house.  it just goes to show you that it really pays off to plan the purchase of pantry items into your weekly grocery shopping.

also, i just received my newest cookbook in the mail, "time for dinner", co authored by the founder of dinner a love story.  it is great!  some really nice dinner ideas, pantry building, and super parent friendly.  there is some not so great suggestions, but for the most part i am really happy i got it.  it inspired 5 of this week's dinners.

monday: sweet & sour pork with plums & fried rice
tuesday: sloppy joes with sweet potato fries
wednesday: korean ribs ~ crockpot style
thursday: gorditas
friday: one pot coconut chicken curry
saturday: greek burgers
monday: chicken pot pie (made with biscuits!)

new ideas leads to a split personality

whew! it has been a busy one around here. i have been recruiting interns, hiring the operations assistant from heaven (caitie!), planning cooking lessons with elle, and trying to build a damn website. AND peddling veg boxes, scheduling meetings with potential new restaurants, placing seed orders. . .all very exciting!
oh, and i am the mother of a two year old and i keep forgetting that i need to plan me and mike's wedding.

now for the only time i will ever use this. . .OMG WTF!?

and i have fallen in a dinner rut. i mean a RUT, people. i am sick of braised meat, potatoes, crockpot stews, and spiced anything. over it. so i went searching. . .and i came back to one of my greatest loves, dinner a love story. run, don't walk, to this blog. remember cookie magazine? yeah, one of those gals started this blog. so fantastic.
which leads me to my dinner menu for tonight. . .it is one part spring and one part winter. fish and chips with coleslaw and bread pudding. for some reason, fish and chips remind me of rainy spring weather, lent, and light beer. all good things if you're me. and bread pudding is so a "hunker down" sort of dessert. at least i think so. a little split personality, but for the first time in weeks i am pumped to eat dinner tonight. and i made the bread pudding in the crockpot. yes, the crockpot.
my menu for this week is below with the links and the crockpot bread pudding recipe, too. if you are in rut, i hope it helps cure it.

1. lamb chops with quinoa salad (or use a rack, and cut it up, they are WAY cheaper)
2. fish sandwiches with sweet potato fries and coleslaw
3. meatball subs with coleslaw
4. chicken sausages & latkes (sausages from trader joe's)
5. peanut noodles

crockpot bread pudding
1 1/2 baguettes, cut up (or similar)
2 cups of milk
1/4 c. sugar
1 T. vanilla
1 T. baking spice (or similar)
4 eggs
1 c. raisins
1/4 c. butter, melted and slightly cooled
mix the bread and raisins. pack into your crockpot. whisk remaining ingredients together. pour over bread, fully saturating. cook on high for about 3 hours. or until knife inserted in the middle comes out clean. enjoy!
REVISION: serve this whiskey cream sauce on top of the crockpot bread pudding.
and if you are really in a rut AND have cabin fever. . .go to THIS!

Happy Weekend!

happy friday! today i have a mom date with my good friend, summer. we are going to relieve our cabin fever and refresh our mom spirit by having dinner at daily grub and seeing the speaker at kaneko. i am really looking forward to it. there is snow in the forecast so i thought i would give you a recipe for this weekend. also, become a fan of our facebook page and you can sign up for a veg box subscription or a menu + grocery planning service. . .and in the spring buy VEGGIES on FB. this world is crazy.

this recipe comes from our friend, ashley (aka "red"). she has some lithuanian blood in her, as well as mike and hendrix do. this dish is delicious and easy and delicious! it's perfect for this weather!

kugelis (aka kugeli)
4 eggs (beaten)
10-12 medium size russet potatoes, peeled & shredded
1 medium yellow onion, diced
1 lb. bacon, chopped & fried
1/2 c. - 3/4 c. scalded milk
soak shredded potatoes in a bowl of water to allow starch to sink to the bottom of bowl. pour out water, reserving starch. add starch back to potatoes. add eggs, bacon, and onion to potatoes, as well as a bit of bacon grease from the pan. you want the consistency to resemble latkes - so pretty thick not super runny. season lightly with s&p. add scalded milk. you want the consistency to resemble latkes - so pretty thick not super runny. begin with 1/2 c. of milk, adding more as needed. grease 9x13 pan with more bacon grease. Put mix in pan and bake as directed: 20 minutes at 425 degrees, 375 degrees for 20 minutes, 350 degrees for 25-30 minutes. let sit a bit and top with sour cream or applesauce (truly lithuanian). enjoy!

what you need on a snow day

a snow day on the farm is beautiful and wonderful. . .as long as you are prepared and have plenty of food. here's what you need to enjoy it:

hot cocoa and marshmallows
a sled
snowmen materials
some soup in the crockpot
booze (for when the kiddos finally go to sleep)

hope you are enjoying your snow day! if you're not. . .spring will be here before you know it!

easy hot cocoa
1 part cocoa powder
2 parts sugar
1 t. cinnamon
1 c. hot milk
mix dry ingredients and stir into hot milk. don't forget the marshmallows! enjoy!

great start

happy new year! here's a quick recipe to get you started on the right track in 2011. . .weather you made a resolution to eat better, be organized, or save money quinoa* cakes are a great way to start your new year and your morning!

quinoa cakes
1 c. pre cooked quinoa
3/4 c. all purpose flour (you can use 1/2 all purpose + 1/4 whole wheat)
2 t. baking powder
1 lg. egg + 1 lg. egg white
1 T. unsalted butter, melted
1/4 c. low fat milk
2 T. maple syrup
in medium bowl, whisk quinoa through baking powder together. in separate bowl, whisk egg through syrup until smooth. add egg mixture to flour mixture and whisk to combine. lightly coat skillet with butter and heat over medium high. drop batter by heaping tablespoon full into skillet. cook until bubbles appear, 2 minutes. flip and cook until golden brown on underside. repeat with remaining batter (adding butter as needed). serve with fresh fruit. makes about 12-15

*freeze leftovers between sheets of waxed paper in ziploc bags up to month. reheat in toaster
quinoa cakes make a great snack for yourself and the kiddos, too. quinoa is a grain that while gluten free it also a complete protein.

we made the news!

hello, all! i know it's been awhile but it has been a whirlwind around here. . .with the holidays coming & cars breaking down. sad face. but........we made the news! the reader gave their readers a heads up on our veg box subscriptions for 2011. check it out! (thanks, john!)

i believe during the holidays all people should try in the kitchen. you should get in there and make something delicious for your loved ones. food is love. there's probably a lot of therapists and dietitians out there screaming at the statement. . .but i think it's true. and there is no greater way to show your love than by baking a cake. (disclaimer: moderation is key, blah, blah, blah, we'll talk about THAT after the holidays, people)
here's a couple of christmas table dessert ideas for you:
applesauce chocolate chip cake - i make this at least 6 times a year. so easy. so delicious. make it!
pere roux's cake - i have aspired to make this since i saw it three years ago. is this the year? we shall see.

better than bk, mickey d's, sonic, all of that crap

it has taken me quite sometime to break mike of the fast food breakfast habit. and he has not totally broken the habit. i hate it. why? because it is disgusting, expensive, and eggs are so damn easy to make it is just stupid. and if you eat eggs at home, at least you know it is an ACTUAL egg. andrea sent me another breakfast recipe. i'm making it tomorrow. trust this woman, people, she is mother of two children under 4 (soon to be mother of three), wife, and works part time. she is always calm, cool, and collected when i see her. she must be doing something right. this is another recipe that you can add and substitute as you please. enjoy!

make your man a weekend breakfast on a weekday morning
andrea makes a big pan of it the night before and it makes breakfast for the whole week. she didn't measure anything and you can use your own amounts to make the amount you wanna keep in the fridge.
Onion (sliced)Red potatoes
(cubed)Ham steak or one of those cooked ham chunks (cubed)
oil (I had some bacon grease I threw in the pan)
garlic
any combo of spices you desire and don't be shy about the amounts, she uses garlic powder, paprika, pepper, and lemon pepper seasoning
saute the onion and garlic in oil or bacon grease until almost soft - add potatoes and spices, mix well-add a little water to soften - cover and cook on medium heat for awhile until the potatoes cook through - stir frequently to prevent the potato skins from burning -this part could take some time depending on the size of potato cubes-add cubed ham to pan and cover, stirring frequently
at this point andrea usually puts some on a plate, tops with shredded cheese and sour cream and have dinner for that night.
the next morning is the real treat though. heat ham and potatoes mixture, top with a fried egg and a couple dashes of tabasco.

fresh, local food + grocery lists + minestrone

clementine's p+p is really excited to be offering weekly veg box subscriptions to our residential clients. ever wanted to be part of a csa, but were worried about using all the veggies? or maybe you don't like all veggies? or the flat rate was too much of an expense? at clementine's, you can choose how much and what kind.... clementine's p+p's veg box is $165 per person for the season. that's only $7.50 a week!! just email us at clementinespandp@gmail.com for a subscription form and growing list. what a great christmas gift to give. or better yet, receive.

did you know that clementine's p+p also provides meal + grocery planning. our clients have the choice of receiving anywhere from 3-7 dinner recipes a week with printable grocery lists. only have 25 minutes to prepare dinner? and a picky 3 year old? no problem. you tell us what the specifics are and we'll find the recipes, write your grocery list, save you money, and time. and possibly your sanity. look over there in the right hand margin. . .pick the plan and email us at clementinespandp@gmail.com to sign up! all for about $3.50 week!

here's a freebie for you:
i love this twist on the traditional minestrone. it is so colorful, versatile, and delicious! don't have butternut squash? use potato. don't like yellow squash? use green beans or zucchini. you can use kale or swiss chard instead of cabbage, too. cannellini beans, pinto beans or chickpeas would work in place of the kidney beans, as well. get creative and make some soup for lunches this week!

anna's minestrone
3 T. olive oil
1 onion, chopped
3 carrots, peeled and chopped
1 -2 celery stalks, chopped
1/4 t. red pepper flakes
1 t. minced fresh rosemary or 1/4 t. dried
coarse salt and pepper, to taste
1 can (14.5 oz.) diced tomatoes, drained
1/2 butternut squash, peeled, seeded, and chopped
1/2 lb. shredded green cabbage
1 can (15 oz.) kidney beans, rinsed and drained
2 c. yellow squash, chopped
1 c. green peas, frozen
1 minced garlic clove
shredded parmesan for serving
in large pot, heat oil over medium - add onion, carrots, celery, red pepper flakes, rosemary, s&p (to taste) - cook until onion begins to turn golden (5-8 mins.) - add tomatoes, cook 1 minute - add butternut squash, cabbage, beans, and 7 c. water - bring to a boil and stir in green beans - reduce to a simmer and cook until all veggies are tender (15 minutes) - stir in peas and cook 5-10 minutes - season with s&p, stir in garlic - serve with parmesan on top - enjoy!

pumpkin spice cheesecake brownies

ok. here is THE recipe to try. . . i got it here and all the credit goes to them. this works out especially well if you made the pumpkin muffins from last week and have some leftover pumpkin. enjoy!


pumpkin spice cheesecake brownies

(brownie batter)
3/4 c. butter, melted
1 c. sugar
1 T. vanilla
2 eggs
1/2 c. flour
1/2 c. cocoa powder
1/2 t. salt
2 T. cinnamon

(cheesecake batter)
8 oz. cream cheese, softened
1 egg
1/2 c. sugar
2 T. plus 2t. flour
2/3 c. pumpkin
1/4 t. vanilla
2/3 t. cinnamon
1/3 t. cloves
1/3 t. ground ginger

to make the brownie batter: whisk together the sugar, butter, and vanilla. in separate bowl, sift dry ingredients together. beat in eggs one at a time and very well. slowly add the flour mixture to the sugar mixture, stirring together with a wooden spoon.
to make cheesecake brownie: using electric mixer, beat (very) soft cream cheese, egg, sugar, and flour together*. combine pumpkin through ginger together in separate bowl. add to cream cheese mixture and beat very well.
in greased 8x8 or 9x9 pan, spread 2/3 of the brownie batter into pan. spoon cheesecake batter over that. dollop remaining brownie batter over cheesecake and using a butter knife swirl 2 top layers together. bake in preheated 350 degree oven for 40-45 minutes or until center is set. cool and chill before cutting.
*i recommend doing the cheesecake batter this way to avoid a "curdling" effect between the cream cheese and pumpkin.

ratatouille

if you haven't made this, yet (or ever) this is what you need to make for dinner tonight. it's perfect for this rainy weather. it's perfect for all those summer veggies you have on the countertop. it's perfect as leftovers tomorrow morning with a poached egg. i have somewhat perfected my ratatouille recipe and add a little something to it. the french may be appalled, but it always gets rave reviews. so here it goes. . .

clementines's ratatouille
2 (or 1 large) eggplants, cut crosswise and sliced thin
(peel if using a typical italian, but i am using a japanese eggplant that has very thin skin)
1 zucchini, cut crosswise and sliced thin
1 yellow squash, cut crosswise and sliced thin
1 onion, quartered and sliced thin
3-5 minced garlic cloves
1/4 c. olive oil
2 cans/jars diced tomatoes, drained or the equivalent in chopped, fresh, heirloom tomatoes (about 4-5 cups)
S&P
1 large bunch of basil, chiffonade
1/4-1/2 container of emeril's organic vegetable broth*
1 red pepper, sliced into thin strips

for the vegetables to cook evenly and properly, meaning not completely disintegrating into mush, it is very important to cut your eggplants and summer squashes into similar lengths and widths.
first, heat your olive oil. then add onion, garlic, and red pepper. cook until just about softened. then add your eggplants, squashes, & tomatoes. let cook for a few minutes, stirring well, to distribute heat evenly. cook until the eggplant and squashes are beginning to soften. then add the broth and season. you want to add enough broth to fill about halfway up the vegetable mixture. let simmer on med-low for about 15-20 minutes. just before serving adjust your seasoning, if necessary, and stir in basil.

we eat it with goat cheese on top and crusty bread on the side. if you have a big meat eater, like mike, italian sausages are great with it or roasted chicken. or an egg. sounds weird, but don't knock it 'til you try it. it's great!
*i use this because i think it tastes the best and is usually the cheapest vegetable broth at the store.