Wednesday, February 24, 2016

Transformation and Life-Giving Food














It has been a heck of a year since I posted here on my beloved blog. It has been a time of transformation and trying to maintain balance. Over the past year I helped both my dad and my step mother pass on to the realm of the ancestors. My grandmother, a 93 year old holocaust survivor finally had to move out of her house to an assisted facility but we have had to moved her three times during this year. As a part of the New Haven Food Policy Council I spearheaded the effort to establish a Food System Director position for the City of New Haven, with the final phase of hiring coming in the next few weeks. I stepped down from the Council after eight years, but am helping to establish this new position. I finished building a teaching and business incubation kitchen at CitySeed, the non-profit I work for with an enormous amount of community support. I assisted with the opening of the new Culinary Academy at ConnCAT. I took a sabbatical from work last summer to revive my spirit and go waterfall hunting with my family. I have taken a necessary step back from some of the time and emotionally intensive political and community organizing work I have been doing for all of my daughter's life. I joined the board of Soul Fire Farm an amazing family farm focused on dismantling oppression and healing through food, community and liberation. I started exercising again. I smile more. I stop by to stare at the ocean more. I don't email while I'm hanging out with my children any more. I have more attention and love to give to my own heart and to my husband. While things are not always easy, and there is always more growing and learning to do, over all I have less stress. I am happier. 


For all of this I am grateful. Spending a year helping my father die was sad, healing and also life-giving. I had to slow down and focus on what was important. I was already starting to do that, but his getting sick really affected me. Early morning walks/jogs were also healing for my body and spirit. I started to exercise without judgement or expectation, which meant that I did it more, and did it with joy. As part of healing my body I also started to cut out some of the sweets and bread that I gravitate towards when I'm stressed. I came across this incredible nut bread in the midst of all of this change, and it brought me joy. It was referred to as a "life changing loaf of bread" on the My New Roots site I found it on, and I would have to agree with that title. 

This "bread" has no flour in it, only nuts, seeds, psyllium husk & chia seeds for fiber and binding, oats, water, coconut oil or ghee, maple syrup and a little salt. You mix that all together, let it sit in a parchment lined bread pan overnight, bake part way in the pan, then turn out on the oven rack and finish baking. Thats it. I swapped out the sunflower seeds for pumpkin seeds, I favor them with hazelnuts, but any nut will do, and I only eat these bread slices well toasted and crisp on the edges.  

Here is the recipe with slight variations from the original. I hope that you enjoy this bread, and that you are enjoying your life more each day. 


"The Life-Changing Loaf of Bread"Makes 1 loaf

Adapted from www.mynewroots.org
note: this bread is officially gluten free if you make it with oats labeled "gluten free"
Ingredients:
1 cup pumpkin seeds
½ cup flax seeds
½ cup hazelnuts or almonds
1 ½ cups rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups water
Directions:
1. Combine all dry ingredients, stirring well. Add maple syrup, oil and water to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). 
2. Line a bread pan with parchment paper, foil or use a silicone pan. Pour all of the nut mixture into the pan and smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
3. Preheat oven to 350°F / 175°C.
4. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
5. Store bread in a tightly sealed container for up to five days or in the fridge for up to two weeks. Freezes well too – slice before freezing for quick and easy toast!


What is bringing you joy these days?

Friday, January 16, 2015

Homemade Yogurt, Finally!

I have tried a few times to make homemade yogurt, but rather than jars of divine creamy yogurt, I ended up with soupy sour milk. It's an expensive experiment if it doesn't work right. Thanks to a conversation with my friend Leah of Soul Fire Farm this summer, I learned a new technique that is turning out perfect yogurt every time, (two quarts for the price of a half gallon of milk, much cheaper than store-bought, and no containers to recycle).  I often use Farmers Cow milk which is a local CT dairy cooperative of small farmers, or organic or milk from grass feed/pasture raised cows so it is hormone free. 

The key to this successful recipe is holding the yogurt mixture overnight in a cooler filled with extra bottles of hot water to keep the temperature warm enough for the good bacterias added to the milk to work their magic and turn into yogurt. Many traditional recipes say to wrap the warm milk mixed with starter in towels and keep in an oven with the light on, but even in summer, this was not warm enough in my house to make the yogurt thicken.  

Good yogurt is filled with probiotics which are naturally occurring good bacterias that help our bodies digest food and fight off germs and infections. My daughter recently had to take antibiotics for Pneumonia, and we have been making sure that she eats or drinks yogurt, sometimes with extra probiotics mixed in, every day, to balance the effects of the medication which kills all bacteria in your body both good and bad. Yogurt and other naturally fermented foods like sauerkraut or kimchi also contain probiotics which are great for your health. 

Hope you enjoy this and try out this simple recipe at home!

Homemade Yogurt
makes 2 quarts yogurt

1/2 gallon milk
1/4 to 1/2 cup plain yogurt
4 quart sized jars (or the equivalent)

Heat up a half gallon of 2% milk (you can use whole milk if you prefer) to 180° - measure this with a cooking thermometer. Remove from heat and let cool to 110°. 

While the milk is cooling, boil a big pot of water and place your jars and lids in it to sterilize by boiling for 10 minutes or so. Prepare a cooler by lining it with dish towels. Fill two of your jars with the boiling water from your sterilizing pot, screw the tops on the hot water jars and place them in the cooler. This is going to keep the cooler warm while your yogurt develops. 

When the milk has cooled to 110° stir the plain yogurt into the milk thoroughly. Pour into two sterilized quart-size mason jars, screw the covers on, and place in ithe towel lined nsulated cooler with the jars of hot water. Wrap the towel over all the jars and close the cooler tightly. Let sit for 8 to 12 hours.  Place set yogurt in the refrigerator to chill. Save a little of this yogurt as starter for your next batch. ENJOY!!!

Sorry the pictures are not laid out well, but they should give you an idea of the process! 

Please share your tips and techniques for homemade yogurt (or other treats) below!






Saturday, December 20, 2014

Some Holiday Treats


It is that season of sweets, treats and things cooked in oil so I thought I would pull together a few of my favorites off my blog from the past few years and throw in a some delicious recipes that have peaked my attention from the food realm for my own holiday table this year. I have not been posting as frequently as I used to (sorry!), life has many demands right now, but I am still getting to it once and a while, so keep checking back, or sign up in the side bar to the right for automatic notification of new posts. 
Happy Holidays and Winter Solstice 
I hope you are all warm, surrounded by love and well fed
- Tagan

Click the links below for recipes and more info


Holiday Cookies and Treats:
Rugelach, Raw Cocoa and Walnut truffles, Honeycomb Candy and Cardamom Bread (a Swedish Xmas treat)

Doughnuts (Sufganiot for Hanukkah)

Latkes
While Hanukkah is almost over, Sunday is a perfect day to mix up another batch of Latkes!

Orange Pepper Spiced Almonds
Spiced nuts are a great addition to the holiday cookie assortments. Satisfying, hearty and a nutritious balance to all the sugary sweets this season can offer up.

Clove Spiked Oranges - Pomanders: a fragrant holiday decoration







Smitten Kitchen has been posting some fabulous cookies and holiday treats this year, check out her blog. The crescent jam and cheese cookies looked especially good to me. 

What are some of your favorite holiday or cookie recipes?
Happy Holidays!


Friday, October 17, 2014

Apple Slab Pie

If you have made it out to any apple orchards this season (or if you are just buying big bags of apples from the grocery store) and are wondering what to do with the abundance of fall, this is a delicious and easy fall treat you can make: Apple Slab Pie. You don't have to get caught up in making a perfect looking pie crust, just take some pie dough (or good frozen puff pastry if you are feeling lazy) roll it out a little bigger than the size of a sheet pan, fill it with some of your favorite fall apples (or pears) a little sugar if you want, some spices and a few pats of butter. Bake and you are done. It makes a wonderful dessert for a crowd, and has a great fruit/crust ratio. I served this up with maple sweetened whipped cream, but greek yogurt, ice cream, or cheddar cheese are all great too. Happy Fall!

Apple Slab Pie
Some people consider a slab pie to have a top crust, and some might call this a gallette, either way, it is a rustic free-form pie and easy to make...enjoy!

Full recipe pie dough (recipe below)
10 apples (about 4 pounds) -a mix of sweet and tart apples are great
1 teaspoon cinnamon
1/4 teaspoon clove or cardamom
1/4 teaspoon nutmeg (fresh grated if you have it)
1/2 cup light brown sugar (or other sweetener that you like)
4 tablespoons butter
1 egg - beaten
coarse sugar for sprinkling

  1. Make pie dough (below) and chill for one hour or over night. 
  2. Preheat the oven to 400°. On a lightly floured work surface, roll out the dough into a large rectangle, about 1 inch bigger than the size of your sheet pan. It shouldn't be more than 1/4 inch thick in any spots. Prick the bottom of the pie shell all over and refrigerate until firm, about 30 minutes.
  3. Peel and slice apples into 1/2 inch wedges. Toss with spices and sugar. 
  4. Remove dough from fridge. Spread apples evenly over the crust leaving a 2 1/2 inch border all the way around the edge. Using your fingers, dot the apples with the butter.  Fold the edge of the crust over the edge of the apple filling, crimping a bit in the corners if necessary. 
  5. Brush the top of the crust with the beaten egg, and sprinkle with coarse sugar (regular granulated will work fine if that is what you have).
  6. Place pan on the bottom or middle to bottom rack of the oven and bake for 20 minutes in the 400° oven until dough starts to brown slightly. Turn heat down to 350, continue baking until apples are tender,  and the crust is dark golden brown about 40 minutes more. Check the bottom of the crust using a spatula if possible to see if it is browning (and not burning). If needed, move to the top rack of the oven to cook apples and not burn the bottom of the crust. Serve warm or at room temperature. 

My Favorite Pie Dough
2 1/2 cups all-purpose flour (or part whole wheat flour or wheat germ)
2 tablespoon sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1-inch pieces
1/2 cup ice water
1 teaspoon vinegar (white or cider)
  1. Cut butter into 1-inch pieces and place in the freezer for 15 minutes. Measure and sift all of the dry ingredients. In a mixer, food processor or using two forks,  cut the butter into the dough until it is the size of larger peas or small grapes. Some larger sized piece of butter are good, just pinch them flat. 
  2. Add the ice water and vinegar and mix dough till combined, dough should be tacky, but not sticky. If the dough is crumbling apart, it is too dry, add a spoonful more water. Gently form the dough into a rectangle, about 1 inch thick, wrap with plastic wrap and place in the refrigerator for one hour or over night longer until well chilled. Dough can be frozen and then thawed as well. 

If you have tons of apples (or pears) and want some other ideas, check out this delicious
Apple Crisp with Cider and Spiced Prunes.


Saturday, September 27, 2014

Pizza from the Garden

When I pass pizza dough in the Italian market or even the whole wheat ones at Trader Joe's it is often hard for me to resist. I love making my own dough, but this bag of pre-made dough makes for a super quick weeknight dinner and is so much cheaper than ordering pizza.

Pizza From the Garden
To make Pizza, put the cold dough onto a well oiled sheet pan and cover with plastic wrap. let sit in a warm area until it is very soft and has risen considerably. Press the dough out to the edges of the pan with your finger tips. Top with whatever you like and bake in a preheated 400 degree oven.

The pizza pictured is rubbed with olive oil, dotted with fresh ricotta cheese, herbs, finely chopped kale, and sliced tomatoes from the garden (big red onions and tiny sun gold cherry tomatoes) and sprinkled with some Pecorino Romano cheese.  Bake until golden on the edges, rotating pans to different racks in the oven as needed to cook the bottoms and tops evenly.

Do you make pizza at home? What else do you do with pre-made pizza dough?

Friday, September 26, 2014

The End of Summer: Meals from the Garden


First I must apologize that it has been a long while since I have written anything for my blog. I have missed it, and missed sharing food and thoughts with you all. I have been trying to create more balance and joy in my life and staying off my computer and spending more time with family and doing things like art and dance have been key to that shift. Writing and blogging about food also bring me so much joy, so now, I am getting started again so stay tuned for more posts and let me know if there is anything you are wanting to hear/learn about. 

Since it has been a while, I thought it would be nice to share what has gone in my garden all summer. As usually it is an over crowded and weedy (but productive) bunch of raised beds and a beautiful tangle of tomato plants I generally refer to as the "Tomato Forest". In spring I can never believe that the tomato plants will actually get as large as they do, and want to plant as many of them as possible. 

Mostly we eat copious amounts of salad from our garden, fresh greens, cucumbers, numerous kinds of tomatoes and herbs, but there are occasional zucchini heavy cooked recipes and many kinds of raw or cooked kale dishes like the Pumpkin Seed Pesto Pasta below and the Pizza from the Garden here. I hope you all have had a rejuvenating summer and gotten to eat some delicious food along the way. It is nice to be back. - Tagan

Dinner on the front stoop: in the summer our dinning table grows into a family game table/paper collection spot, and all meals take place outside. At dusk the backyard often has too many mosquitos (yes there are mosquitos in the city) so we often eat on the front stoop, dragging out big bowls of food and cold bottles of water, on occasion our cutting board makes it out there piled with fresh sliced deliciousness from the garden, making us feel rich in it's abundance. 

Sliced Tomatoes with Crispy Onions and Garlic: cook onions over medium low heat in plenty of oil and salt until light golden, add garlic cook until tender and onions are nicely browned, drizzle over fresh cut tomatoes, serve with anything.




 Pumpkinseed Pesto (below with Kale and Pasta): Finely chop or puree toasted pumpkin seeds, good olive oil and a little salt, add basil and any other greens you have (kale is good but has a strong flavor, spinach is great as it has a mild flavor and makes a bright green pesto), pulse or chop until you have a fine paste. Add either finely grated cheese (Romano is my favorite) or miso if you don't want dairy, add a little lemon zest and adjust the salt and pepper and you are done. Obviously pesto is great on pasta, but it's also great with eggs and on toast.

One last gem are the little pumpkins and gourds that volunteered themselves from our compost this year. We spread the seedlings around the garden in spring and wondered what kind of squash would appear, amazingly we got little oval pumpkins, ghost white gourds and carnival squash.

A gift from the garden, and pure joy for the family. When I look out the window onto my backyard garden I am overcome with gratitude for the food it provides and the blessing of this little piece of land in my life. 

If you have a garden or dream of one, please share your favorite foods...

Monday, July 14, 2014

Pie Contest & Block Party Benefit Friday August 1st!

The 2nd Annual Pie Contest & Block Party to raise money for CitySeed's Food Stamp Double Value program! Friday August 1st  6-8pm, Orange St @ Crown St. New Haven CT!


Get your tickets HEREAdults $15, Kids $5 
All proceeds to benefit the Food Stamp Double Value on fruits and vegetables at the CitySeed farmers markets and Mobile Markets in New Haven.
Register your pie and get your FREE PIE MAKER TICKET HERE

Check out all the pie making details on the website as well as some pie recipe inspirations

Last year we had 86 pies and an amazing party with DJ Tootskee, free Ashley's Ice Cream, activities for kids and great cocktails by 116 Crown! 



See some pictures from last year's event HERE

Sound like fun? Want to help by volunteering to serve pie, ice cream or do set up? email: mastercooks@cityseed.org







And, Blueberries and Peaches will be in season, so get picking, and then baking!!!

Can't wait to see you there!!!

Thursday, May 22, 2014

Delicious One Ingredient Ice Cream

I have a distinct memory from when I was about 12 years old of being in my neighbors third floor apartment, a large white heavy duty juicer on the counter, frozen bananas going in the top frozen and transforming into the most amazing soft serve looking ice cream out the front. I have always thought of that moment as magic, and wondered for years if my brain was tricking me, and that it wasn't really just frozen bananas and a juicer, that there must have been some other ingredient, or it was some special machine. A few years ago at the Brooklyn Flea Smorgasburg food market, I came across a tent with nothing but frozen banana treats, and I stood transfixed as my memory was played out in front of me exactly as I remembered, bananas and a juicer = banana soft serve. I bought a bowl, and the cool, silky yet almost fluffy ice cream was as delicious and thrilling as I remembered. 

Now the type of juicer you need for that is a Champion Juicer, which I do not happen to own. A quick search online will uncover lots of folks making banana ice cream with a food processor, so I tried it and it worked great. I had to keep scraping the bowl of the mixer down until the bananas melted ever so slightly and started to truly blend. What we were left with was an incredibly creamy delicious treat that we scooped into our three slightly stale ice cream cones left over from last summer....the first ice cream of this season. 

Next time around I would probably try some fun additions like cardamom, ginger or cocoa or even peanut butter....just for fun.






 One Ingredient Banana Ice Cream

3 to 6 Bananas
Food Processor
  1. Peel and slice bananas into 1 inch pieces. 
  2. Place bananas on a tray or plate to freeze in a single layer for at least 2 hours,
  3. Put frozen sliced bananas into a food processor, plus or blend until the mixture is very creamy, scraping down the sides as needed to get the mixture going round. This may take a few minutes and a lot of scraping, but it will eventually become smooth and creamy. 
  4. Scoop and eat immediately.
Variations: you can add any spices or mix-ins you like to this. A few nice combinations are: cardamom & ginger or cocoa & honey, a little liquor like Kahlua or Bailey's might even be good, although I haven't tried that yet. Below is a version we made recently: Burnt Sugar Banana Spice Ice Cream... (banana, coconut milk, burnt sugar caramel, cocoa, cinnamon and nutmeg).


Do you have any favorite unusual summer treats? Please share below!