• By Samantha Deebel •

“Everyone’s feelin’ pretty, it’s hotter than July…”

Remember that Stevie Wonder song? Well with the summer heat upon us, I thought I’d get some “cool” recipes from Kim Smith at Merritt Island’s A-Live and Healthy, where she makes some awesome raw food. She says: “For a simple and nutritious summer meal, remember to use organic ingredients. You’ll eat less, enjoy it more, and feel fantastic.”

Thanks, Kim!

Happy 4th of July to all!

Lettuce Wraps

3 large romaine leaves

1 avocado

1 tomato

Sweet clover or alfalfa sprouts

Shredded carrots

Shredded zucchini

(Optional: raw pâté)

Place three slices avocado, one slice of tomato, some sprouts, carrots and zucchini in the lettuce leaf, then fold like a wrap, and enjoy! You can add onion too, and of course use any raw veggies you like in it. For a heartier wrap, add some raw pâté.

Raw Apple Pie

For the crust:

1-1/2 cup walnuts

1-1/2 cups brazil nuts or almonds

2 cups sunflower seeds

14 dates

Grind nuts and seeds in food processor until it reaches the consistency of graham cracker crust. Add dates and blend until contents ball up like dough. Set aside.

For the filling:

6-8 apples

1 cup raisins

1 cup walnuts, chopped

Squeeze of lemon or lime juice

Shred or pulse chop apples, skin and all. Remove 2/3 of mixture. Pulse the remaining 1/3 until it becomes applesauce. In a large bowl combine apple and add raisins and chopped walnuts. If apple mixture seems too juicy, you may want to strain it so that it stays firm and dry. Press the crust mixture into a pie pan then fill with the apple filling. Top with the pie topping.

Pie Topping

1 cup cashews

3/4 to 1 cup water

Agave nectar to taste for sweetness

Start with 3/4 cup of water, add cashews, and blend. Add more water gradually if needed until the mixture is thick and creamy. Add agave to taste.

Summer’s here, and I’m as happy as a June bug!

I’m a big fan of Indian food and have been lucky enough to try it in London, New York, Switzerland, and Los Angeles, as well as in my adopted hometown of Cape Canaveral (also known to locals as Cape Carnival).

One of my favorite summer memories of New York nights was walking up to 10th Street and choosing from one of the many Indian restaurants gathered there. We usually gravitated to Rose of India, with its overdose of twinkling lights and the robust sitar player sitting in the front window. My favorite dish from there was Malai Paneer, fresh Indian cheese in a rich tomato sauce. Below is a recipe adapted from a Hare Krishna cookbook and some of my own modifications.

Apologies to Terry Archer (and others) for leaving out the flour in last month’s recipe for Mexican Wedding Cookies. Definitely my bad! Sorry Terry, it was supposed to include “2 cups of unbleached flour.”

I’d like to dedicate this month’s column to the lovely Andrea Rose, whose beautiful smile and sparkling eyes lighted my life. Thank you, angel. We love and miss you!

Malai Samantha Paneer

Heat some coconut oil in a large skillet (cast iron is perfect) on medium heat. Fry 2-3 cloves chopped garlic and about 1/2 a large chopped onion. Throw in a couple of fresh minced chilies of your choice and generous pinches of ground coriander, ginger, and cumin seeds. Toss in 2 heaping spoonfuls of grated coconut and blend with spices before adding about 6 medium chopped tomatoes. Stir well and simmer for about 5 minutes, then add about 1 and 1/2 cups of sour cream and a couple of spoons of tomato puree. Stir well, add chunks of paneer (see below) and let simmer on low for about 15 minutes. Serve with rice and naan bread or papadums. Chilled fresh fruit salad makes for a nice compliment and side dish.

How to make Paneer:

Paneer is a fresh, non-melting cheese common to several Indian dishes. It’s close in consistency to feta, but it’s much less salty in flavor. Paneer is usually cubed and added during the simmering stage of dishes like this one. I’ve come up with this recipe through much trial and tribulation. Please note that if you have an electric stove you have to remove the pot immediately from the burner so the milk doesn’t boil over the top of the pot.

• 1 gallon of full-fat milk
• 1 16 oz. container or plain, full-fat yogurt

In a large stockpot, bring half of the milk to a boil. When it starts rising up, remove it from the heat and add half the yogurt and stir with a wooden spoon. You should see the curds and whey separating; if not, return to heat and stir till they do. Line a colander with double- thick cheesecloth and pour mixture through the sieve. Repeat with remaining milk and yogurt. Drain well before use. The result is a fresh cheese you can roll into balls or cut into chunks. (Some like to keep the remaining whey liquid for other uses.)

Olé! Olé! Olé! Cinco de Mayo Day! Hurray! Hurray! Hurray! School’s Out Day!

What else happens this month? Mother’s Day, summer vacation, longer days, hot weather… Wahoo! Whatever you find yourself celebrating, here are a couple of yummy Mexican recipes for you all to enjoy on the patio.

(And Happy 16th Birthday to my wonderful son Dylan Hausmann! You are the sunshine of my life. Thanks for being an awesome young man. I’m proud of you!)

Shrimp Empanaditas

1 16-oz. jar salsa of your choice (I like black bean )

1 lb. cooked shrimp, chopped in pieces

1/4 cup capers

1/4 cup chopped black olives

Dash of salt and pepper. (If you like spicy, throw in some cayenne or chiles). Mix all these ingredients up and set aside, then preheat your oven to 375 degrees. Now mix together: 1 cup of softened butter, 6 oz. of softened cream cheese, and then add 2 cups of flour and a dash of salt. Knead this mixture together till it forms a soft ball. Roll out the dough on a floured surface and cut in 3-inch rounds. Put a spoonful of shrimp mix in the middle and fold over to make a half moon shape, pressing the edges together with a fork. Lay on a cookie sheet and brush them with one beaten egg (this gives them a nice crust). Bake for about 15 minutes. Serve hot.

Mexican Wedding Cookies

1 cup softened butter

1-1/2 cups powdered sugar

1 teaspoon vanilla

3/4 cup chopped walnuts

Dash of salt

Beat together sugar and butter, add vanilla, and then stir in the walnuts. Preheat oven to 325 degrees. Roll dough into small balls and place on cookie sheet. Bake for about 12 minutes. While still warm, roll them in powdered sugar and then let cool. Makes about 3 dozen melt-in-your-mouth cookies.

Correction:  There seems to be a lack of flour in the cookies recipe – the webmaster guesses about 2 cups?

Have you noticed how nice the produce is looking? I’m especially fond of tomatoes and I have a couple of vegetarian dishes that make a great meal along with a crunchy tossed salad.

Let the sun shine! (And a BIG shout out to my man Jimi — Happy 50th Birthday, Popie. You rock!)

Safe and happy spring to all !

Tomato Gratin
4 beefsteak tomatoes
2-3 cloves of garlic, chopped
1/2 onion, chopped
2 cups panko breadcrumbs
Chopped fresh basil and parsley
Grated Parmesan cheese
Salt, pepper

Sauté garlic and chopped onion in a frying pan for a few minutes. Stir in breadcrumbs until coated. Remove from heat. Slice tomatoes into 1/2-inch slices. Spread about 3/4 cup of breadcrumb mixture in bottom of a greased 9 x 11 pan. Lay half the tomatoes over it and sprinkle with salt, pepper, chopped fresh basil and parsley. Spread more breadcrumbs over tomatoes (leaving enough for the topping) and layer the rest of the tomatoes, spice, then top with remaining breadcrumbs and 1/2 cup grated parmesan cheese. Bake at 350 for about an hour.

Red Beans and Rice Salad
3 cups cooked rice of your choice, cooled
3 cups cooked red beans (cooled if you cook them yourself or straight from the can, drained and rinsed)
2 large tomatoes, chopped
1 celery stalk, chopped
1 green pepper, chopped
1/2 cup red onion, chopped
1/2 cup fresh parsley, chopped
1 red pepper, chopped

Combine all ingredients in a large bowl. Set aside and make the dressing in a small bowl.

Whisk together:
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoons mustard (spicy, if you want)
Pinch of salt, pepper, sugar, and garlic powder

Drizzle over salad, then toss around till evenly coated. Let stand about 30 minutes, tossing occasionally to let the flavor marinate.

Happy St. Paddy’s Day, lads and lasses! Since we all know about the Guinness and potatoes from last year’s column, I thought I’d come up with something green and healthy to celebrate or cure your hangover.

I recently had the pleasure of seeing Flogging Molly in concert, and wow what a show! So I got my Irish up (my gram’s from County Cork) and created the “Flogging Molly Smoothie”!

Cheers!

Sam’s Flogging Molly Smoothie
1-1/2 cups coconut water
1 kiwi, cut into quarters
1 cup frozen banana pieces
1-2 tablespoon greens powder
1 tablespoon raw cacao powder or nibs
1 tablespoon hemp seeds
2-3 chopped dates, agave nectar or honey to sweeten.

Put all ingredients in a blender and blend till smooth. (If the mixture is too thick for you, add more coconut water.)

Banana-Blueberry Muffins
(This is a real easy one-bowl recipe I like to throw together for breakfast on the weekends. My son prefers cranberries in his; I like both! Either way, they are very yummy and go well with your smoothie!)

3 ripe bananas (break into pieces for easy mixing)
1 cup brown or turbinado sugar
2 eggs
1/2 cup canola or coconut oil
2 cups unbleached white flour
1 teaspoon each of baking soda and baking powder
2 teaspoons vanilla extract
Pinch of salt

In a large mixing bowl, combine all ingredients except for the frozen berries — I use an electric mixer, then mix in the berries by hand. Use a measuring cup to pour into muffin pan. (I like to fill them the cup up so they are nice and big!) Bake at 350 degrees for about 20-25 minutes.

P.S. — Happy Birthday to my friend Dunebuggy whose b-day is on St. Paddys day!

Here are some sweet treats for February, Resident readers!

My friend Carol Allenbaugh makes this fabulous fudge for holidays and special occasions. It is so amazingly creamy and melts in your mouth.

Here’s a little quote that I found for Valentine’s Day I thought you might like:

“Love is the ability and willingness to allow those that you care for to be what they choose for themselves without any insistence that they satisfy you.” — Dr.Wayne Dyer

Carol’s Fudge Recipe
• 2/3 cup cocoa
• 3 cups sugar
• Dash of salt
• 1-1/2 cup milk
• 1/4 cup peanut butter
• 1 teaspoon vanilla

Combine dry ingredients then stir in milk. Bring mixture to a boil on medium heat, stirring constantly. Slowly boil to 234 degrees or the the soft-ball stage. Remove from heat and stir in peanut butter and vanilla then let cool to 110 degrees. Beat mixture until it loses its gloss and spread in a buttered pan. Cool in a sink of ice water. Makes about 3 dozen squares.

Hazelnut or Almond Halva
• 1-1/2 cups ground hazelnuts or almonds
• 1-1/2 cups milk
• 1-1/2 cups brown sugar
• 2 tablespoons of butter

Mix ingredients in a saucepan over medium heat. Adjust heat to a rolling boil for 15 minutes and stir occasionally until the mixture thickens and liquid evaporates. When the mixture begins to form a single mass, put it into a buttered pan to cool. Cut into pieces when it has cooled top and topped with a sprinkle of chopped nuts. (You can also use it as a cake topping before it cools completely.)

Happy Valentine’s Day to you all.

Spread the love!

(And Happy Valentine’s Day to my soulpopie, Jimi!)

I hope 2010 is a healthy and prosperous year for all of you!

As of this writing, I have lost 35 pounds! I have to say that raw food is a great way to cleanse your body and lose weight while eating soups and drinking lots of both water and coconut water. Exercise is great too; I did my first 5K (in many years) in 50 minutes with my friend Shelly.

Here are some of her tasty healthy recipes to share with you.

Be the best you can be!

Life is good…just keep saying it to yourself!

Shelly’s Raw Sushi

Nori sheets
Shredded romaine lettuce
Slices of carrot, avocado, and cucumber

Lay romaine lettuce on a nori sheet. Add the carrot, cucumber, and avocado, then roll up and seal with dampened fingers. If you want, add some hummus or raw paté or even tofu to this for heartier fare.

Here’s a nice dip for your sushi rolls:

Sushi Dip

2 tablespoons miso paste
1 orange; seeded and peeled
1/3 cup olive oil
1 tablespoons grated ginger
1-2 cloves of garlic

Simply put all ingredients in a blender till smooth and enjoy!

Shelly’s Vegan Tortilla Wraps

Take a large tortilla and load it up with grated raw beets, carrots, romaine lettuce, tomatoes, sliced cucumbers and alfalfa sprouts. Add tofu and vegan cheese if you want.
This also tastes really good with vegan mayo (found at your local health food store)
Wrap it up and enjoy!

Any comments of questions? Feel free to email me at dagnaula@yahoo.com (I’m still waiting for Aaron to send me a recipe – you know who you are!)

Before I get to this month’s recipes, I have to brag about the 21 lbs. I’ve lost to date! Wahoo! I haven’t been cooking much lately, but I am learning more about raw foods and their health benefits. More on that next month, because now we’ll be cooking jambalaya – a great dish that’s always festive, whatever the season.

May your holidays be brilliantly bright!

Jambalaya

6 pieces of bacon, diced
1 lb. cut boneless chicken
2-1/2 cups chopped onion
2 cups chopped peppers (all colors)
1/2 cup chopped celery
1/2 cup chopped carrots chopped
8 cloves garlic, chopped
2 large cans of tomato sauce
1 large can of stewed tomatoes
1 14-oz. can chicken broth
2 cups converted rice
1 lb. cubed ham
1 lb. sliced link sausage
1 lb. cooked, peeled shrimp
2 teaspoons thyme
2 teaspoons chili powder
1 cups fresh okra, sliced
1/2 cup chopped parsley
Salt and pepper to taste

Sauté bacon and cook chicken till opaque in a large pot or Dutch oven. Set aside the meat, conserving the juices in the pot. Sauté the veggies and garlic in the pan drippings for about 7 to 10 minutes. Add all the tomatoes, chicken broth, and rice and stir well. Add the remainder of the ingredients with the chicken and bacon. Bring to a boil and then simmer with the lid on for 50 minutes. Season to taste with salt, pepper and hot sauce. Makes about 10 servings.

My Euro-friends really enjoy this feast and tell me it truly defines what they admire most about our culture: family, friends and good food in abundance!

Happy Thanksgiving to you and yours!

Turkey Pot Pie

Preheat oven to 350 degrees. Sautée half a small chopped onion in 2 tablespoons of butter, then add 2 cups of frozen peas, carrots and potatoes, or be savvy and use your leftover ones. Add 2 cups of chicken broth and 1-1/2 cups of leftover turkey cut into pieces. Add 1/2 cup of milk and 3 to 4 tablespoons of flour. Heat and stir until sauce thickens. Let the mixture cool slightly then pour into a prepared 9- or 10-inch pie shell and sprinkle with fresh rosemary. Cover with the crust and crimp the edges together, cutting a few slits in the top for ventilation. Bake for about 35-40 minutes until crust is golden. This pie doesn’t last long in my house, so if you’re up to it, make a few and freeze them!

Turkey Shepherd’s Pie

Prepare the filling as above and pour into an empty pie plate. Top with your leftover mashed potatoes and place pats of butter around the top. Bake at 350 for about 25 to 30 minutes. If you’re feeling adventurous, use leftover stuffing to spread on the bottom of the
pie pan before adding the filling, something I call “Thanksgiving Pie.” You can serve it with cranberry sauce; one of my friends likes to pour hot gravy over top.

Enjoy!

Don’t forget to donate food to your local charities and food banks as the season approaches. Every little bit helps!

RECIPES
By Samantha Deebel

It’s pumpkin month again, Resident readers!

We’re in the home stretch to the end of hurricane season and heading into holiday madness! Wahoo! I know you’re all just as excited as I am, so stock up on those stress tabs and digestive enzymes to get you through the next three months. In the meantime, why not take up baking as a form of relaxation and meditation. Desserts make everyone happy — well, I’m speaking for the 45 people in my family here in Florida who love to eat and I’ve never seen so many people get so excited about dessert.

My Auntie Patsy (who lives in Texas) will be in Florida for the holidays, and I can’t wait for her to get here to make her fabulous, delicious and can’t-stop-eating-it-tastes-so-good pumpkin roll. She’s graciously allowed me to let you in on the secret. Roll on! And Happy Halloween to you all!

(I think I’m going to dress up like Julia Child.)

Auntie Patsy’s Pumpkin Roll

Beat 3 eggs for 5 minutes.

Add: 1 cup of sugar, 2/3 cup pumpkin and 1 teaspoon of lemon juice.

Add: 3/4 cup flour, 1 teaspoon of baking powder, 1/4 teaspoon salt, 2 teaspoons of cinnamon, 1 teaspoon of ginger, and 1/2 teaspoon of nutmeg.

Mix well. Spread in greased, wax paper-lined 10″ x 14″ baking pan. Sprinkle 1/2 cup chopped nuts over batter (walnuts or pecans do nicely). Bake at 375 for 15 minutes.

Remove from oven and turn out on a damp cloth (not terry). Roll up immediately like a jelly roll.

When cool, unroll and spread with a well-blended mixture of:

1 to 8 oz. softened cream cheese
1 cup powdered sugar
1/2 stick margarine
1/2 teaspoon of vanilla

Roll up again. Wrap in wax paper and foil and store in refrigerator.

Hey, hungry Resident readers!

I recently bought that video game where you get to cook and get points for it during my “staycation.” It’s great fun, but my hand was aching from tapping the screen with the toothpick-size stick they give you to play with. I soon realized that I’m much better at the real thing though, and to celebrate, my Mom, who is fabulous in the kitchen, whipped up one of my favorites — now where cookin’, mama! She doesn’t measure when she cooks, so we came up with a fairly good amount.

Hope you enjoy a good meal with family and friends with this one!

Lola Tia’s Egg Foo Young

1 cup celery, thinly sliced
1/2 cup chopped onions
3-4 garlic cloves minced (or more, if you like!)
2 cups napa cabbage, thinly shredded and well drained
2 cups mung bean sprouts
1 cup chopped cooked ham, shrimp or crabmeat (optional)
8 eggs, beaten
3 tablespoons cornstarch
2 teaspoons baking powder
Soy sauce
Olive oil

Sautée the veggies in a little olive, canola or coconut oil for about 5 minutes (you don’t want to overcook them). Transfer the veggies from the pan with a slotted spoon to a large mixing bowl, leaving as much of the juice in the pan as you can. In the remaining pan juice, add either 1 cup of chopped cooked ham, cooked shrimp or crabmeat. Heat till warm. Remove with slotted spoon and add to the veggies in the mixing bowl. Discard the juice left in the pan. In a seperate bowl, beat 8 eggs and add about 3 tablespoons of cornstarch (making sure that it’s completely dissolved) and 2 teaspoons baking powder with enough soy sauce to turn the mixture a light brownish color. Add this sauce to the veggie and meat mixture. Next, add about a 1/2 cup of this mixture at a time to a skillet heated with a little olive oil. Turn over when the bottom is browned and firm. Keep warm in the oven while cooking the rest of the mixture.

Now for the gravy!

Heat 1 can of beef consomme in a saucepan, filling the empty can with water. To this, add 2-3 tablespoons of cornstarch and mix well (no lumps) before adding to the consomme. Heat on medium until the sauce thickens, stirring often. Add soy sauce to taste.

Cook a pot of rice to go with it — and Mom says to garnish with freshly chopped scallions (use the green parts, too). If you’re vegetarian, use only the veggies and prepare a mushroom gravy.

(P.S. — Thanks to Jeff at the Beach Hut for his famous fish tacos and excellent salsa while I was on staycation. I felt like I was in Cali!)

I used to be a chef at the now defunct Black Sheep café in Bothell, Washington back in 1990. We had a fantastic sunburger on the menu that’s easy to make and tastes really great! (By the way, one of the waitresses there had a rehersal tape of this great band. I think they we’re called Nirvana…)

Sunburgers

4 cups sunflower seeds ground fairly fine (but not to a butter-like consistency!)
5 grated carrots
5 sticks finely chopped celery
1 finely chopped medium onion
1/2 cup millet cooked in 1 cup water
2 tablespoons each of pepper and cumin
Enough ketchup to bind the ingredients

Make into patties about 1/2 cup each in size and bake on parchment paper at 350 degrees for 25-35 minutes.They should be dry and crispy. They’re great with sprouts, onion, lettuce and ketchup. Enjoy this broccoli salad with them…

Broccoli and Sun-Dried Tomato Salad

1 bunch broccoli, washed and chopped
1 small purple onion, chopped
1 4-5 oz. jar of sun-dried tomatoes in olive oil
1 cup chopped walnuts
1-2 cloves of minced garlic
Balsamic vinegar
Salt and pepper

Put a colander over a bowl and drain the tomatoes, keeping the oil from the jar. When drained well, cut the tomatoes into bite-size pieces and mix with the broccoli and onion in a separate bowl. Add some balsamic vinegar to the olive oil (about 6-8 tablespoons) and the minced garlic then season with salt and pepper. Pour over the broccoli and mix well, add the walnuts and toss gently. I like to have mine with a sprinkle of fresh grated Parmesean.

I’d like to thank the Atlantic Seafood Grille for their fabulous Sunday brunch — great food, great view,great staff, and even great music! Get their bogo coupons and support your local businesses!

Smile and be happy!

Hugs,

Sam

Tasty Summer Fruit Bowl

Chill some summer fruits like peaches, strawberries, blueberries, raspberries, nectarines, grapes, plums, or figs. Slice the peaches, nectarines and such, but leave the berries and grapes as they are. Put as much as you want into a bowl, top with a few spoonfuls of yougurt or cream, then sprinkle some granola on top. Really easy and very tasty.

Peach and Blueberry Pie

You can either buy a frozen ready-made crust and thaw it out, or you can try this homemade pie crust recipe. My home economics teacher in 7th grade showed an easier way
to roll the dough between two pieces of wax paper. It really works!

Pie Crust for 9-inch pan:
(for top and bottom)

5-6 tablespoons ice cold water
2 cups all-purpose flour
Sprinkle of sea salt
12 tbsp. cold butter

Put the flour in a bowl, sprinkle a little sea salt over it, and cut in the butter with a knife or pastry blender until it’s really well blended, slowly adding the ice water as you do so. You can mix it with your hands, but make sure it’s nice and smooth and not too sticky. Divide into two pieces and roll out between two pieces of waxed paper. Line a pie pan with one of the crusts. Now it’s time to add the filling…

Filling:

1-1/2 lbs. of peeled peaches cut into 1/4-inch slices
2 cups of blueberries
3/4 cup brown sugar, packed
1/4 cup flour
Zest of 1 lemon
Juice of 1/2 a lemon
1/2 tsp. vanilla
3 tbsp.cold butter cut into small pats

Preheat oven to 450 degrees. Put the berries and peaches in a large bowl and sprinkle the remaining ingredients on top except for the butter. Gently toss together until evenly covered. Put into the shell of your 9-inch pie crust. Lay the pats of butter over top and then cover with the top crust. Pinch or use a fork to press the edges together. Chill the pie in the freezer for about 10 minutes. Before baking, cut a few slits in the top and sprinkle a little sugar on top. Bake for about 10 minutes then turn the oven down to 375 degrees and bake for about another 30 minutes until the crust is golden brown. Let the pie cool completely before cutting. The best time to bake is at night when it’s not so hot outside! This pie is really good for breakfast, too.

Happy 4th of July to you and yours!

Samantha

But first let’s start off with a salad. This month’s recipes use no measurements, so I hope you’re all up for trying something new. Cooking without measuring has become the latest fad… As far as the last recipe goes, I called around town and as far as I know, there’s only one place that serves spaghetti puttenesca — and that’s only as a special. Somebody should put it on their menu! Let’s eat!

Insalata Quattrocolore

Get a jar of sundried tomatoes in olive oil, some mozzarella cheese, black olives and a couple of ripe avocados. Drain the tomatoes (saving the oil) and mix it with some balsamic vinegar and chopped garlic, then set aside. Slice the avocados and mozzarella and drain the olives. If you want lettuce, arrange it on a plate then place some avocado, mozzarella, olives and sundried tomatoes on it and drizzle with some of the dressing. Sprinkle with black pepper and have some crusty bread on hand to mop up the plate.

Fettuccine Al Salmone

Melt some butter in a pan and cook some onion and garlic till softened, add a couple of spoonfuls of tomato puree or sauce (or even ketchup, if that’s all you have), throw in a good pinch of cayenne pepper and a glass of white wine and simmer for a few minutes. Add about a coffee cup of cream and a can of salmon, bring to a boil then simmer for a few minutes. Serve over cooked fettuccine — or whatever noodles you happen to have in the cupboard!

Spaghetti Puttenesca

I had a great plate of this in NYC years ago, but with tuna instead of anchovy. Now I like to make it with both!

Fry some garlic and onion in olive oil till tender. Add some chopped tomatoes (fresh or canned), simmer for a few minutes, then add a can of tuna fish (drained and dolphin-friendly) or drained anchovies (or both), some capers (drained), some chopped black olives, chopped fresh parsley and basil, and crushed red pepper (if you like it a little spicy). Simmer for about 5 minutes and serve over cooked spaghetti. Don’t forget the parmesan cheese!

Love, Sam

Popsie’s Chicken Curry

1 whole cut chicken
1 onion, sliced into thick quarters
4 cloves chopped garlic
4-5 potatoes, peeled and cut into small chunks
4 cans of coconut milk
8 oz. plus 2 spoonfuls of masaman curry paste
2 spoonfuls of yellow curry powder
2 spoonfulls of brown sugar
2-3 Thai green chilis
Salt or soy sauce to taste
Garnishes: roasted peanuts, sliced bananas and shredded coconut

Fry the chicken, onions and garlic in a few spoonfuls of oil for about 5 minutes. Add one can of coconut milk and the 8 oz. of curry paste. Bring to a boil and then add potatoes and 3 cans of coconut milk, lowering heat to medium low so it’s simmering. Mix in the extra spoonfuls of curry paste, curry powder and brown sugar. Throw in the chilis. My Dad said that the key to a good curry was to let it simmer for about 3 hours. During this time he would salt to taste and maybe add a little more sugar or a little more curry powder. By the time it was ready, the chicken would be falling off the bone and the potatoes would be tender. He’d serve it with rice and roasted peanuts, sliced bananas and shredded coconut. This curry is spicy and hot, so if you want to tame it down don’t add the extra spoonfuls of curry powder, paste or chilis. Otherwise: burn, baby, burn — and enjoy!

Here’s a real easy and elegant Thai Dish that’s great as a starter for the curry. It’s called Yum Suparod, or Shrimp and Pineapple Salad…

Yum Suparod (Shrimp and Pineapple Salad)

30 medium cooked and peeled shrimp
3 cups of fresh pineapple cut into pieces, or two cans of drained pineapple chunks

In a large bowl combine:

1/2 thinly sliced red onion
1/2 red pepper cut into thin strips,
One handful each of chopped fresh basil and coriander (cilantro)
3-4 tablespoons of roasted peanuts
2 tablespoons lime juice
1 teaspoon sea salt
2 tablespoons sweetener of choice
1/2 teaspoon (or more) if you like the heat of red chili peppers

Mix well and gently toss the shrimp and pineapple with the mixture. Garnish with more peanuts and a sprig of basil.

The good news is that they’re rich in Vitamins A, C, and K and are great source of potassium. And hey, there are only 52 calories in one cup! Raw carrots are best of course, but the healthiest way to cook them is to steam them for about 5 minutes to keep their nutrients and fresh flavor intact. With that in mind, here’s a good side dish that’s perfect for the upcoming warm weather. They’re a perfect accompaniment to cold cucumber soup as well.

Morrocan Carrot Salad

Soak 1 cup of raisins in 1 cup of orange juice while you’re preparing the carrots, 5 lbs. of which need to be washed, peeled and grated. This is also a good time to finely chop one bunch of scallions (green part, too). Mix carrots, soaked raisins and scallions in a large serving bowl. Whisk together in a small bowl:

1 cup of olive oil
1 tbsp. Dijion mustard
2-3 minced garlic cloves
1 tsp. cumin
Salt and pepper to taste

Pour this mixture over the carrots and blend well, then add 1/2 cup of slivered almonds (more if you like) and a good handful of fresh chopped parsley. Mix again and garnish with a few leaves of parsley and almonds.  If you’re not a big garlic fan, just use one clove. A sprinkle of lemon pepper also adds a nice touch. Prepare the salad just before serving, as it tastes best fresh and does not store well. The recipe can be cut in half for smaller groups.

Aunt Ellie’s Carrot Cake

(My Aunt Ellie makes the best carrot cake I’ve ever tasted in my life! Thanks Auntie!)

Grease and flour 2 round or 1 13x 9 oblong pan
Preheat oven to 350 degrees

Mix together in a large bowl:
2 cups unbleached white flour
2 cups unbleached sugar
1 tsp. sea salt
2 tsp. baking soda

Add 1 cup canola oil and 3-1/2 cups of grated carrots to mixture. Add 4 eggs, one at a time and mix well. Then add 1/3 cup crushed canned pineapple, drained and patted dry with a paper towel. Make sure the pieces are small; break them up if you have to. Then add 1 cup of raisins and 1 cup chopped walnuts. Mix well and pour into pans. Bake for about 35 minutes for the round pans; 45-50 minutes for the oblong. Cool completely before frosting.

8 oz. softened cream cheese (the full-fat variety works best)
1 stick butter, softened
1 tsp. vanilla
1 lb. powdered sugar

Cream the butter and cream cheese together, then stir in vanilla. Add the powdered sugar a cup at a time. Sprinkle with some nuts for decoration!

Happy Spring everyone! Bloom Beautiful!

We’ll start off with some colcannon (usually served at Halloween) since we’re all on a budget and need to have money for Guinness…

Colcannon

8 large potatoes (Irish if you can get ‘em)
1 head of cabbage (1 cup of cooked cabbage has only 33 calories!)
1 bunch of curly kale
1 onion or 2 leeks
Garlic
Milk or cream
Butter
Salt
Pepper

Peel and cut the potatoes into quarters, put them in a large pot of water and bring to a boil. Slice the cabbage in half and cut each half into quarters, then slicing the quarters in half. Chop the curly kale especially fine (it can be too chewy if not cooked enough) as well as the onion or leeks or a little of both. Peel as many garlic cloves as you like. When the potatoes are almost done cooking, place the cabbage, kale ,onion, leeks and garlic into the water on top of the potatoes. Do not stir, though — let them cook on top of the potatoes for about 5 minutes. Drain in a colander and return to pot, then add some butter, milk or cream, mashing everything with a potato masher. You can also add bacon or ham, if you feel so inclined. Season with salt and pepper and garnish with chives. Serve hot.

Variation: You can also simply fry the above ingredients in a large skillet, but remember to start by cooking the potatoes as they take much longer, adding the rest of the veggies fter . Use coconut oil or olive oil for best flavor. The “Florida Colcannon” pictured above is made with collard greens!

Preheat the oven to 350 degrees

Combine in a large bowl:
3-1/2 cups unbleached white flour
3/4 cup turbinado sugar
1 teaspoon baking powder
1/4 teaspoon baking soda

Cut one stick of softened butter into the mixture until it’s crumbly. Add 1 egg and 1-1/4 cups of buttermilk. Mix until well moistened then add 1/2 cup of raisins, currants or golden raisins and 1 teaspoon of caraway seeds. Shape into a round loaf and place on a baking sheet. Bake in the middle rack of the oven for about an hour.

Now’s a good time to start planting some vegetables. Learn about composting and container gardening. Lot’s of people are starting to grow some of their own food. You could even think of raising some chickens if you have a big yard, or maybe even a cow or two. Sorry it’s the Guinness talking…

Enjoy the bia!

Love, Sam

Remember when Valentine’s Day was a decorated shoebox filled with cards and candy from our classmates? Well, a homemade meal and a handmade gift are just as good these days. Here’s a great cake and a lasagne to make any tummy happy and loved. Don’t forget to set the table real pretty!

Organic Chocolate Cake

2 cups organic or turbinado sugar
1-3/4 cup unbleached organic white flour
3/4 cup organic cocoa
1-1/2 teaspoons aluminum-free baking powder
1-1/2 teaspoons baking soda
1 teaspoon sea salt
2 organic eggs
1 cup organic milk
1/2 cup organic coconut oil
2 teaspoons organic vanilla extract
1 cup boiled water

Preheat oven to 350 degrees. Butter and dust with flour one 8-inch round pan and one 8×8 square pan. Mix dry ingredients in a bowl, then add eggs, oil, vanilla and milk. Beat for 2 minutes, then stir in the hot water. Divide between the two pans and bake for 30-35 minutes.

Organic Frosting

1 stick organic unsalted butter
3 cups organic powdered sugar
1/3 cup organic milk
1 teaspoon organic vanilla

Melt the butter and add sugar and milk a little at a time while beating. If you want to make chocolate icing, add 1/2 cup of cocoa. Frost the cake once it’s completely cool.

Seafood Lasagne

(Serves 6-8; you can double it for a bigger crowd)

8 oz. cooked lasagne noodles, drained and gently tossed in 2-3 tablespoons olive oil
1 cup chopped broccoli
1 cup chopped zucchini or yellow squash
2 lbs. frozen mixed seafood, or 2 lbs. of fresh seafood poached for 30 seconds in Old Bay and garlic, then cut into bite size pieces

Cheese filling
2 eggs
16 oz. ricotta cheese
4 tablespoons fresh or dried basil
2oz. grated Parmesan cheese
16oz. shredded mozzarella cheese

1 16 oz. jar of alfredo sauce

Olive oil a 9×12 pan and pour some alfredo sauce on the bottom of the pan. Then cover with lasagne noodles. Spread cheese filling, seafood, alfedo sauce, mozzarella and paramesan cheese. Repeat.
For the top layer, use the vegetables and any leftover seafood. Put the rest of the alfredo and cheeses on top. Bake at 350 for about 30 minutes.

I’ve tried to make this as simple as possible. It’s a labor of love for some cooks, easy for others. Anyway, it’s really a sumptuous mouthful from the first bite.

Thanks to Sean O’Hare for doing all my photos.

I wish you and your families lots of love.

– Sam

Anyhoo, get that juicer out of the closet and give your liver and kidneys some juice! If you don’t have one and don’t want to buy one, the next best thing is to go buy some bottled varieties or call your friends and find out who has a juicer and have a party!

Here are some liver and kidney loving combinations:
●    carrot, beet, and coconut (buy coconut water or coconut juice in a glass bottle)
●    carrot, celery and parsley
●    carrot, dandelion and lettuce
●    carrot , beet and cucumber (my favorite, with some garlic and cayenne pepper)
●    carrot and spinach

And here’s a crunchy raw salad that’s helps to revitalize your liver. Remember, the liver is an organ that can be regenerated!

1 cup shredded green cabbage
1 cup shredded red cabbage
1 yellow pepper, julienned
1 red pepper, julienned
1 small red onion, chopped into small pieces
2 ears of raw corn kernels
Chopped fresh parsley and mint to taste

Dressing:

1/2 cup flax oil,
1-2 tablespoons apple cider vinegar
Juice of a lemon
Pinch of dill
Sea salt and pepper to taste

Cut the corn kernels off the husk with a sharp knife. Combine all ingredients. Add dressing and serve.

Happy and Healthy New Year to all!

Samantha