Tag Archives: emotions

May11

Silence

Posted on May 11, 2013 by Food n Thought Peddler

When you are thrown into silence, you have no choice but to dive in also …

What’s Cooking This Week

Not all things in life could be fixed, especially the ones you have no control over. You can always mediate your reaction to them though, chocolate, and desserts in general, found to be a good mediator, for just about anything.

Chocolate-Almond Loaf with Maple Glaze

Makes 2 loaves:

1 stick of butter, melted

1/2 cup of olive oil

5 eggs, room temperature

1 cup of flour (I used Authentic Foods gluten free multi-blend)

1 cup of almond flour

1/2 cup of cacao powder

3/4 cup of raw sugar

1/4 cup of maple syrup

2 tspoons of baking powder

In a bowl, beat together eggs and sugar, then add maple syrup and beat again. Whisk together melted butter and oil and set aside. In another bowl, combine all the dry ingredients.

Gradually combine the dry ingredients and the egg/sugar mix, then whisk in butter/oil into the dough. Preheat the oven to 325 degrees. Grease two loaf pans and pour the batter in. Bake for about 40-50 minutes. Cool completely before removing from the pans and icing.

Maple glaze:

1 Tbspoon of butter

1/4 cup of maple syrup

1 cup of powdered sugar

In a small pan melt the butter and then add maple sugar boiling the mix for 1 minute on a low flame, gradually whisk in powdered sugar until all is incorporated. Glaze the loaves right away before butter starts to harden again.

The not too sweet loaf with a hint of almond is perfectly mediated by sweet maple glaze, and in that moment, life is perfect again…

Enjoy!

May8

5,844 Days Old

Posted on May 8, 2013 by Food n Thought Peddler

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5,844 days old, and I remember every one of them!

My baby boy turned 16 today, not a baby anymore, on a brink of turning into a man yet still very much a child especially to his mother. A strong and willful spirit, a true Taurus born in a year of a Bull (double horns anyone? ), an independent thinker who marches to his own drum, a sensitive boy (deep inside visible only to those who love and know him well), my one and only, my everything!

As a whole life awaits you up ahead, I know you’ll have some turns and twists, some set backs and disappointments and hopefully many many joyous days, just as life is in general. For a mother, all those hard moments are a real gut ripping experience but as our children grow up and go through their own trials, you know that they are dealt their cards and have to win or lose sometimes to gain a perspective what it is they want in life and who they are in their true self.

Happy big 16th, baby!

And many many more happy and healthy ones up ahead for you!

What’s Cooking This Week

As my usual food-tester, the kid has tried his share of many tasty dishes (and some that did not turned out as planned). So today I’m making something that he actually requested. I was almost sure that he’d ask for chocolate (my true child), but I guess not, he asked for a pie. A pie, kid, for a 16th birthday?! Yep! The recipe below is a combo of his requested food and mom’s quest to make it a bit more festive.

Mini Fruit Pies with Almond Whipped Cream

For the crust (makes about 18 mini pies):

2 cups of flour (I used Cup4Cup gluten free mix)

2 sticks of cold butter, cut into small pieces

1/2 cup of iced cold water

1/2 tspoon of salt

Filling:

1 cup of any cut up fruit (I used strawberries)

6 Tbspoons of sugar

1/2 tspoon of lemon juice

1 Tbspoon of flour

variation: fruit jam

1 container of Healthy Top Mimic Cream (or 2 cups of dairy whipped cream)

In a bowl combine the flour and salt and mix well, add cut up butter and start mixing in with your fingers untill it resembles a coarse meal with pea-like small crumbs. Pour cold water over and let it soak in, mix well, make a rough dough ball, place it on a floured surface and let ir rest for 10 minutes.

Start kneading it on a floured surface, then make a couple of folds, cover the dough with parchment paper and roll out the dough to about 1/4 inch thick. Use any large cookie cutter (I used a star) to cut out the mini pies.

Carefully lift each cut out and place it inside a muffin or mini pie pan (I used mini tart pan) and mold each pie inside. Prick small holes with a fork.

Place the pan into a fridge for about 30 minutes. In a mean while mix in cut strawberries with lemon juice, 1 Tbspoon of flour and sugar, let them sit. Pre-heat the oven to 350 degrees. Take the pan out of the fridge and bake for about 10-15 minutes or untill the edges become slightly golden. Fill each pie with the strawberry mixture or jam.

Bake for another 15 minutes, let them cool before removing from the pan. Whip Healthy Top or dairy cream according to the directions. Place about 1 Tbspoon each on top of mini pies or decorate with sugar and fresh fruit.

Happy Birthday Baby! Hope you enjoy them!

Apr22

Any Given Day or Time

Posted on April 22, 2013 by Food n Thought Peddler

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And that is truly so I think! Everything is an experience we learn during our lifetime, the good, the bad, the happiest and the most ugly ones, all days come together to create a unique path that each of us follow. No life is ever alike, some we might say are easier than others, though never judge “the book by its cover”, the most ferocious battles are held inside that do not depend on how much money you have or how successful others view you. And the “richest” people in the world are the ones who feel they have enough to be happy and fulfilled on all possible levels.

To strike a balance between your inner world, your needs, wants, aspirations and the environment around you, which includes people in your life, is truly a happy place. Emotional independence is that balance where you know who you are and how exactly to lead your life without any outside influence, be it in a relationship, work front or a chance encounter, that would knock you off your feet, bring anxiety and make you question yourself, the value of your being and the validity of your choices.

So then if you have a great day, you bask in all the glory of that happiness, no matter how fleeting it may be. And if you have a less that stellar day, you gain an experience, even if only to contrast and to recognize that when the next good day comes, you should enjoy it, and not question whether you deserve it or not, or when your luck is supposed to run out. And when a black period strikes, seemingly full of lost hopes and bleak outcomes, you learn a lesson of what mistakes were made and how possibly to avoid them in the future, and what always remains including your spirit and the most important life values, who is still “in your corner” and which people are gone to follow their own road.

In the big “Bingo of Life” we never know which number comes up next and whether you lose or win at the end or on any given day. We don’t always have any control over it, sometimes we think we do, but life is so illusory, we all get surprised with how fast the “sand castles” can topple over or be blown off by the wind.

Then what does still stand when everything is disappeared or gone with the wind? The answer is always the same: YOU! Your spirit, your inner strength, your value of yourself, your faith, your dreams.

So, no matter good, bad, ugly or the most blissful, the time and circumstances will always pass, the one who stands and maintains a balance despite the mad scale swings is the one who is an ultimate winner!

What’s Cooking This Week

Not all meals are created equal, some are more elaborate than others, and other ones are made for specific occasions. Though probably nothing is better than to shake that “Bingo bag” and have something unexpected or at a “wrong time of the day”. This recipe I feel is pretty versatile, it’s really whatever you want it to be, a filling breakfast, a great addition to your lunch soup or even a savory side dish for a weekday dinner. And it won’t take a lot of your time in the kitchen too.

Sausage, Cheddar and Chives Muffins

Makes 12 muffins:

1 package/4 links of sausage, cut up (I used chicken apple sausage)

4 eggs

3/4 cup of milk (I used unsweetened almond milk)

3/4 cup of shredded cheddar cheese (I used daiya)

1 3/4 cups of flour (I used multi-blend Authentic Foods gluten free mix)

1 Tbspoon of Dijon mustard

3 Tbspoons of chopped fresh chives

2 tspoons of baking powder

1/4 tspoon of salt

1/2 tspoon of basil

In a bowl combine together flour, salt, basil and baking powder. In another bowl beat up the eggs and mix in cut up sausage with milk, mustard, chives, then add shredded cheese/daiya. Gradually combine with the flour mix.

Pre-heat the oven to 350 degrees, grease the muffin pan and fill almost to the top. Bake for about 20-25 minutes or untill the tops are lightly golden, cool off completely before removing from the pan.

The muffins are slightly crusty outside but soft and very moist inside, almost impossible to have just one, so indulge, for breakfast, lunch or any other given time.

Enjoy!

Apr8

Get Your Cheer Pom Poms Out

Posted on April 8, 2013 by Food n Thought Peddler

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What do we really mean when we say ” I’m there for you”?! Do we mean I’m there till the road gets tough, or do we mean till you decide to turn the wrong direction?

Then “there” becomes just a particular spot in life where WE feel you should be. And if you’re not, you’re on your own kid!

Much is talked about “unconditional love” (in a greater sense of it), very little is actually seen in real life. When you love somebody, whether romantically or not, you have that person’s best interest at heart. You show care, concern and appreciation that you have that person in your life. You listen, comfort and console when they need to vent or are seeking emotional connection. You set your needs aside and concentrate on what’s important if your loved one is ill or in a crisis. You offer what’s needed and when it’s needed.

Pretty “straightforward” and surely conventional.

But what about all the times when you’ve provided the care, listened to all the concerns, voiced your advice and offered some assistance, yet they are still not there where you want them to be, or even turning the wrong way (despite your desperate pleas and help in trying to get them back on a road)?!

What do you do then, do you turn and walk away (not looking back at the wreckage just about to happen)? Or do you stay and continue to offer the same care, concern and assistance as you did when things were going the way you wanted them? Well, it’s up to you of course, whatever it is that you can actually master. But don’t talk about love then if you decide to turn away, it doesn’t work that way, you don’t get to choose if and when, you just do!

So if you truly love somebody unconditionally, you simply get on a sidewalk and cheer. You support the person no matter what, even if you don’t agree with their actions. You support whatever big or small aspirations they set out for themselves, whether it’s a marathon or a sprint distance, if it’s hot or cold on that sidewalk, you put your best cheerleader uniform on, get the pom poms out and just cheer!

Yes, it is very possible (or even probable) that they are making a mistake, and yes, some mistakes are way more costly than other. Your job is to continue providing encouragement along the road so that they don’t feel abandoned and let your love carry them (possibly towards a speeding freight train).

If anything, you should be nearby as most likely you’d be the one helping to clear out the wreckage!

What’s Cooking This Week

In honor of “love” post, I thought it’d be nice to continue the theme and make some dessert to show my appreciation to the ones I love. As always gluten free yet completely delicious, and the heart shape adds nicely to the whole picture.

Vanilla and Strawberry Coconut “Heart” Cake

Cake (makes 4 mini heart cakes):

6 eggs, room temperature

1/4 cup of almond or coconut milk

1/4 cup of coconut oil, melted

1/2 cup of coconut flour

6 Tbspoons of honey or agave nectar

1 tspoon of vanilla

1/2 tspoon of baking powder

1/2 tspoon of orange zest

1/2 tspoon of salt

In a bowl whisk together milk, eggs, vanilla and orange zest, then add honey/agave and melted but slightly cooled off coconut oil.

In a separate bowl combine together flour, salt and baking powder. gradually mix in the dry ingredients into the wet ones.

Pre-heat the oven to 350 degrees. Oil four mini heart cake pans and distribute the batter evenly between the pans. Bake for about 25-30 minutes.

Strawberry and vanilla frosting:

5-8 strawberries, thinly sliced

1 1/2 cup of organic Spectrum shortening

1/4 cup of seedless strawberry jam

1 tspoon of vanilla

1 + 2 cups of powdered sugar

(optional) red food coloring, pink sugar crystals, sugar pearls

Whip shortening until light and fluffy, then divide it in half. Combine one half with strawberry jam and then gradually whip in 1 cup of powdered sugar, add a couple of drops of red food coloring to make it a deeper pink color. Combine the other half with vanilla and whip in 2 cups of powdered sugar for vanilla frosting.

Once the cakes are cool, slice the top parts off to make two even layers. Spread some strawberry frosting on the bottom half and place sliced strawberries on top.

Cover with the top layer and frost the entire cake with strawberry frosting. Then use vanilla frosting to decorate each cake as desired. This barely sweet cake pairs perfectly with a combo of two “sugar rush” frostings.

A variation on strawberry cake can be this vanilla and blueberry one.

Enjoy! And share with the ones you love!

Mar19

I’m Not a Happy Camper, Take 2

Posted on March 19, 2013 by Food n Thought Peddler

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This winter was particularly difficult for NYC dealing with really bad flu cases. The city usually gets hit pretty hard with any winter viruses as it’s really like the middle of the Earth where the constant flow of tourists and other visitors literary come from all the world and share whatever nasty strains they happen to carry around.

Last time I was dealing with anything major was in September, so I thought that maybe, this time, it all passed me by. Almost…

It’s been ten days, I’m still dealing with many symptoms, as it often happens with me, my immune system just never seemed to recover post-chemo, so anything minor sometimes become major, and major stuff tends to just linger on. Le sigh…

One of these days the scientists will have a breakthrough to find a cure for colds and flu and eliminate all the viruses, or at least find some quick boost for your immune system to quickly recover after you’ve had one, and maybe, while they are at it, they’ll find the cure for cancer too, so there wont be a need a chemo and post-treatment side effects…

OK, I digress, or more like whine, or rant… I’m allowed though, my blog came with a warning that some posts will be like that, so read at your own risk!

The first few days, I completely lost the sense of taste and smell, thus eating was more like window shopping, I just looked at food and turned away until hunger pains became more overwhelming than my food indifference. But once the taste came back (still working on the smell though), I figured, I needed to entertain my taste buds a bit to make them more motivated to chew some protein as I’m one of those strange people who can literary become anemic after just a few days of no animal products.

I always say “play with your food”!

Actually play with a lot of other things too!

What’s Cooking This Week

Any time you need to wake up your taste buds, make sure you have something spicy. I’m not a huge fan of anything too hot, I have a pretty low tolerance for the heat index, but it was one of those times, especially considering that my buds were still half numb anyway. Plus I was just in a mood for something different. If I was too sick to play with other things, I might as well just play with food at least.

Southwestern Pumpkin Burgers

1 lb ground beef

1 tomato, chopped

1 onion, chopped

1/3 cup of pumpkin puree

1/3 cup of bread crumbs or flour (I used Better Batter gluten free seasoned flour)

1 tspoon of seasoned salt (I used Herbamare)

2 tspoons of crushed red pepper flakes

1/2 tspoon of paprika

1/4 tspoon of ground nutmeg

2 Tbspoons of fresh parsley, chopped

olive oil, shredded cheddar cheese (I used daiya)

Heat up some olive oil and saute onions and tomato until lightly golden, add chopped parsley and saute for another minute.

Let it cool off a bit and then combine with ground beef, add the flour/bread crumbs, pumpkin and all the spices. Form the burger patties.

Cook according to your preferences. Top with cheddar/daiya and ketchup. I serve it open style on a toasted Udi’s gluten free bread alongside with kale leaves and tomatoes to add an extra immune boost.

Enjoy!

Mar1

Drunken Chicken

Posted on March 1, 2013 by Food n Thought Peddler

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This past week has been kind of stressful and over-run with numerous glitches, broken schedules, attitudes and other not overly pleasant surprises. Blame it on Mercury retrograde squaring Mars in emotional Pisces combining with Full Moon (and whatever else was happening in the cosmic desert and other people’s lives), but I think I need a vacation just to decompress from the past 7-10 days.

Last Friday, I got home after especially stressful two days at work covering surgery. Let me tell you (and I hope I’m not offending any surgeons, as there are definitely many who are not only skillful doctors, but also have great professional and human attitude), but I’ve worked with far too many “cut and run” surgeons to say I HATE working in surgery. There, my very personal “Full Moon influence” moment!

My coworker who covers surgery is the most respected and revered among us all, as she is the only one who seems to handle the responsibilities with her no-nonsense attitude, perfect attention to details and caring demeanor. When she is out, all of us pray for her health or immediate return from vacation and our reprieve from her line of duty. I hope to find some kind of youth serum to offer her so she works for a long long time, and none of us are ever faced with a necessity to cover surgery permanently!

So, I got home last Friday and was met with yet another pleasantry, aka cranky teen. What’s a girl to do?! With my boots still on, I marched right into the dining room and poured myself a nice shot of Amaretto. That took the edge off!

But the pleasant evening didn’t end there. The cherry on top was the kid having an immediate allergic reaction to whatever it was in those sushi that he had 1000 times before. So the evening actually ended with a Benadryl cocktail (for the kid) and me holding my own EpiPen praying I won’t actually have to use it.

Yep, it was fun indeed!

We are now in uncharted territory, having to deal with the kid’s food allergies, which are unfortunately creeping up. I always knew he was allergic to cats and to some long-haired dogs, which was easy to control as we don’t have any pets, and if we were visiting any home with pets, he’d get a Claritin before, and would be fine for that day. A few years back, we found out he was allergic to melons, which again, was easily avoidable. We’d have found out even earlier, but the silly kid was afraid to tell us that he was having a reaction every time he had a melon. I guess, we should count our blessings that he finally did say something, before we had one of those EpiPen moments. Over the last summer, he’d undergone what we thought was a thorough testing confirming his pets and melons (but not watermelon) allergies, but clearing every else, only to have a reaction to watermelon also a few months after that. And now to whatever it was he reacted to in those sushi.

So, we’re going back to see the allergist next week to re-do the whole food panel yet again. I’ll keep you posted. And if it is shrimp, the kid would be greatly disappointed, as he loves shrimp, but I know he will adjust (to whatever the allergy is) and most definitely survive!

What’s Cooking This Week

Since the theme of the last week seemed to be running around like a chicken without a head and then chasing it all with alcohol, I figured it only made sense to combine both and actually make something comforting out of it. And when food allergies are involved, you may sometimes think that certain dishes are out of your reach, but really you don’t have to, you can adjust it all and still enjoy the foods you love.

Baked Chicken in Vodka Sauce

1 lb boneless skinless chicken (I used thighs)

32 oz can/carton of crushed tomatoes (I used Pomi)

1 1/2 cup of brussels, cut in half

1 1/2 cup of baby Bella mushrooms

1 small bell pepper, chopped

1 small onion, chopped

1/2 cup of unsweetened Mimic Cream (or regular dairy cream)

1/4 cup of vodka (I used Liv potato vodka)

2 Tbspoons of fresh chopped parsley

1 tspoon of Italian seasoning blend

1 tspoon of brown sugar

salt, pepper, olive oil

Start by heating up some olive oil, saute the onion until lightly golden, then add tomato sauce and heat up on a low heat until it starts to boil. Add vodka and slowly boil until alcohol is evaporated, then stir in cream, salt, pepper, seasonings and brown sugar.

Spray a baking dish with oil spray, lay out the chicken pieces and vegetables, lightly season them with salt and pepper, pour the sauce on top and sprinkle chopped fresh herbs.

Bake at 350 degrees for 30-35 minutes, or until brussels are soft.

Serve it over pasta for an ultimate comfort level.

I had it on a bed of kale leaves and thought it was still outstanding on its own.

Enjoy!

Feb21

Playthings

Posted on February 21, 2013 by Food n Thought Peddler

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It’s the end of February, that often frustrating time when you just want to be done with winter and move on into warmer spring weather and more exciting things happening. So what do you do?

I say be a kid again and if sick with cabin fever, find some playthings to occupy yourself with.

Remember Little People playhouse? Yep, my kid had it, I too spent numerous hours playing the little figures with him, entertaining his every kiddie desire to be a rescuer, or a fireman, or every imaginable hero that was popular on TV at that time…

I say they need to have a grown-up version of these toys, let bored and impatient adults play “house” during long winter months. So what kind of people would you populate your mini-society with?

First, you need “the boss” of the house, somebody in charge to make all the main decisions. I say a female makes the best boss! We are already in charge of all the big and mundane things in the household anyway, that in addition often holding a job and being a caretaker to a million other people and projects.

Then of course you’d need somebody to enforce the house rules, like a police force, or at least a person who is familiar with the task even if he’s moved on to other things in life.

You definitely need a doctor, to make sure everybody is safe and healthy and just to be ready to jump and help if an emergency occurs.

You’d then need an intellectual, to read and know all about everything and just ponder life in general.

I say you also need a “free spirit”, a bit of a hippie and a rule-breaker to shake everything up and make it more interesting.

And, as in any modern society, you need a visiting international traveler, let’s say from France (just because who wouldn’t want a French man staying in your house?!), to entertain the lady while the rest of them are gone rescuing people or making sure the societal rules are strictly enforced.

When you’re bored in winter, make your own Play House and spin the Russian Roulette to see where your luck lands.

What’s Cooking This Week

It’s cold and often snowy, and sometimes you need to comfort yourself. In that case, nothing is better than a stew. You can just see what’s already available, aka Little Play People, and maybe add a few things to spice it all up.

Country Style Veal and Vegetables Stew

1 lb of veal cubes

4 potatoes, cut

1 1/2 cup of baby carrots

1/ 1/2 cups of sliced mushrooms (I used cremini)

1 cup of white pearl onions

1 medium eggplant, cut

2 tomatoes, cut

2 cups of vegetable stock

1/2 cup of white wine

3 Tbspoons of olive oil

1 tspoon of lemon-pepper seasoning

1 tspoon of French mixed seasoning

7 small bay leaves

1/2 tspoon of fennel seeds

salt, pepper

fresh herbs for garnish

In a large Dutch oven, heat up olive oil and start by browning veal cubes (I usually cut big pieces in half). After a few minutes, add potatoes, pearl onions and carrots,, add some salt and pepper and brown them for a couple of minutes also.

Add vegetable stock and wine, cover and slowly bring it all to a boil.

Add bay leaves and seasonings, mix it all well, cover and cook on low heat until about half way done. Then add mushrooms, eggplant and tomatoes, bring it all to a boil.

Transfer the pot into pre-heated oven and cook at 325 degrees for about 15 minutes.

Warm and comforting yet not overly heavy and full of nutritious vegetables.

Enjoy!

Jan14

Two-Way Street

Posted on January 14, 2013 by Food n Thought Peddler

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Let’s say you’ve been walking on the same side of the street for many years, and there is nothing particularly wrong with your side, it’s sunny and nicely paved and is generally considered to be in “the best area of your town”. Yet, after a while, you just start wondering how it is on the other side of the street, maybe there are things happening there that are fun and a bit more relaxed, just a nice diversion from your daily “upscale” life.

And then one day you master your courage up and say “what the heck!” and decide to cross the street. You’re immediately overwhelmed with new sights and sounds, and even though you’re no longer in the familiar environment of being among “the rich and famous”, this side of the street seems new and exciting despite your natural fears of the unknown. And then you get so lucky that you suddenly bump into one of the “natives” who without any hesitation instantly becomes your tour guide, and you think that having a companion is just what you need to explore this unexpected detour. Then honoring this sudden relationship, even for a short period of this excursion, with same good intentions is just a decent way to give back to your tour guide who decided to stop to show you around and even shared the food brought for the road.

Respect, attention, mutual understanding and satisfaction are definitely “two-way street” connecting points. You get what you ask for the first time, but unless you’re willing to compromise and show similar qualities back to the person, continuing collaboration will be jeopardized, as you may find yourself standing alone on that street. And, let’s face it, if your partner is not completely satisfied with your end of the agreement, it will also affect what you’re trying to get out of this connection also.

Nice, and easy, and attentive to each other’s needs and requirements is always the best, and shortest way, to cross the street and meet the other person.

There are circumstances though when glitches are more likely to occur, especially in the very beginning of any collaboration, when you’re trying to figure out the flow and the best way this connection could possibly work. So if an “oops” moment does happen, the way out of a sticky situation is simply to acknowledge that you “F****d up” with the intent to employ some corrective actions in the future.

Unless of course you don’t care and think that the tour guides from “that part of the town” should just feel happy about a chance to provide the service to “the upscale side” person.

What’s Cooking This Week

Somehow I can’t get enough of crepes lately, I’ve been making them non-stop for the past two weeks or so. And even though crepes originally come from France, you can’t find another cross-cultural dish that settled so firmly in Russian and Ukrainian cuisines. We like them plain with sour cream or honey, we like them stuffed with cherry preserves, sweet cheese or meat and mushrooms, to simply say – we just LOVE them! But it is also a matter of preference how you want to dress them up (or down) to satisfy you the most. But if you happen to share them with someone else who has a different opinion, I see no reason why you can’t “cross the street to meet the other person”.

“Two-Way” Crepes

Crepes (makes 7 8-inch crepes):

1 cup of milk (I used unsweetened almond milk), warm

2 eggs, room temperature

6-7 Tbspoons of flour (I used gluten free Cup4Cup mix)

1 Tbspoon of sugar

1 tspoon of oil (use mild oil like canola), plus more

1/2 tspoon of baking powder

a pinch of salt

Toppings:

Nutella and strawberries

Carmelized onions and jalapeno cheese (I used Daiya)

Chopped mint leaves or chives for either garnish

Start with beating up the eggs and sugar together, add a pinch of salt and half the milk, continue beating. In a separate bowl, mix together flour and baking powder, then gradually add into the wet ingredients, you’ll generally need 6-7 Tbspoons of flour, but you may adjust it depending how thin the batter is. Add the remaining milk. Mix in oil at the very end.

Heat up a frying pan really well, don’t pour oil but rather spread a little bit either with a brush or paper towel. Using a small ladle, pour some batter in the middle of the pan (while you’re holding it off the flame) and immediately swirl it around to cover the whole surface.

Cook it on one side untill tiny bubbles appear and the edges start turning golden brown, flip the crepe using a wide spatula (it should come easily, and if not, add a bit more oil into the batter). Cook the other side less time than you cooked the first one, the crepe should easily slide off the pan. The whole process is very fast so make sure you’re paying attention as not to burn them.

Roll the crepes up and top with Nutella and strawberries garnished with mint leaves or carmelized onions and cheese garnished with chopped chives.

What’s your preference, sweet or savory? You don’t have to choose, you can definitely have it “two-way”!

Enjoy!

Jan5

Treading Lightly

Posted on January 5, 2013 by Food n Thought Peddler

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While you tread lightly my heart pulls away

Barriers built for years to protect

Only broken with regret

Feet itching to bolt, head making me stay

Breathe the small voice says

Shudders ripple down my skin

Take a deep breath, and let it begin

The Qi begins to smooth the way

The wires spark, the signal transcends

A jolt to the heart, disperses away the sin

Whispering winds wash it all away

Darkness burning into light

Electricity turning into love so bright

The warm inviting yellow light behind her head

Draws you to her arms as she leads you to bed

Gidyean

As I was standing on a train platform by Columbus Circle, tired but quite satisfied with how the evening went clutching my shopping bags full of shiny new purchases, a delicate scene was unfolding right in front of my eyes but being completely ignored by oblivious no-nonsense New Yorkers.

A couple was standing waiting for a train too yet you could tell they wished that the train would never come. The guy was pacing back and forth ever so slightly, his gaze is darting to the girl’s face for a second and back down to his feet, eyes full of desire and hesitation drawn into a struggle and a balancing act all mixed in one. The girl held his gaze composed and sure as if the chosen path has already replayed in her mind and felt so right, as it had happened already. But dare I say, she had her own battles deep inside her, yet she continued whispering in his ear some soft words that ignited him even more, and he lifted his eyes to look into hers and just say “yes”.

You can guess that perhaps they just met and led by their instant passion got lost in a circle of doubt and want, but one of them had to find a way to get them both out and on a road to possibly share something wonderful. And as the girl continued to smile and stepping closer and closer towards him, the guy seemed to be resolved to silence his doubts at least for a second and concede to his desire as he also stepped forward so they can share a brief but passionate kiss.

When my train came, leaving them back at the platform, I dropped on my seat, the whole scene is still replaying in my mind, and wishing that those two would figure it all out before their train comes too. But if you ask me, I think the girl will lead him to bed…

What’s Cooking This Week

Sometimes you look at certain foods and combining them together is not the first thing that automatically comes to your mind. Or maybe you have presented them together and are now tired of the same old ways. Perhaps those two on a train platform were not meant to be together as a conventional couple, but who is to say that following their passion and not their common sense will produce a less meaningful or even less important in their lives relationship?! Sometimes you simply have to follow where your heart takes you. And combine old things in a new way to create interesting flavors. Just make sure you tread lightly.

Cranberry Rice Stuffed Delicata Squash

2 delicata squash

1 cup of uncooked rice

1/2 cup of dried cranberries (I used dried whole berries)

1 Tbspoon of oil spread or butter (I used Earth Balance Coconut Oil spread)

1 Tbspoon of fresh lemon juice

1/2 tspoon of nutmeg

salt, pepper, lemon seasoning

mint leaves for garnish

Cut the squash in half lengthwise, scoop the seeds out, lightly rub the insides with salt, pepper and lemon seasoning, wrap each half in foil and roast at 400 degrees for about 30 minutes or untill the knife easily runs through.

In a mean while, cook the rice according to directions in salted water, then stir in oil spread/butter, nutmeg and dried cranberries.

When both the squash and rice are ready, let them cool off a bit and then stuff the rice inside each squash half. Bake at 350 degrees for 10-15 minutes. Garnish with chopped mint leaves.

A wonderful healthy meal that could serve as either satisfying lunch or a dinner side dish.

Enjoy!

Dec17

Posted on December 17, 2012 by Food n Thought Peddler

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