Black Beans and Collards Soup

 We just spent a lovely week-end in Kona, resorting with the tourists over there on the sun coast.  Just in case you weren't aware, Hilo and Keaau, are on the rainy coast.  It was our granddaughter's birthday and she wanted to spend it on her favorite beach.  Actually, she has decided she wants to live in a hotel when she grows up.

So, this is a fairly short post on another of the endless ways we're using up our CSA greens.  Do you see the bits of collard floating in that soup?  My Black Beans and Collards creation.  I made stock from a couple lamb leg bones, thereby freeing up some freezer space and, next day after skimming off the fat, reduced it down, cooking a nice, tidy stack of collards at the same time.  Killing two birds with one little reduction.  Towards the end, onion, carrots and celery were added, simmered, then the black beans pureed and stirred into the soup.

Kale or your Favorite Green Pesto Pasta

Kale and Beet Greens Pesto

With our weekly allotment of CSA produce, mostly greens, there is a resultant weekly challenge, called using up the greens before Saturday when the new ones arrive.  I do not have a gigantic refrigerator, there is only so much room in it.  The good side of this, is stepping outside the cooking boxes ruts we find ourselves in occasionally, even if that only applies to certain vegetables.  Maybe no one else finds it such a challenge, but believe me, it is around here.  Early on I had determined there would be nothing left from the previous week by Saturday morning.

As an example of trying new things, this week it was Kale and Beet Greens Pesto.  The beets were not from our CSA box, but were so beautiful at the store, that I could not resist, with tops that were equally fine. Both big bunches were reduced down to that little container you see above.  I blanched the kale first for about 6 minutes, and added in the beet greens for another minute, then gave them both an ice bath, to keep their lovely vibrant color.

The Dairy-Free Cheesecake Trials - Part 1

 Strawberry Cheesecake with Mint Pearls

"They actually don't use soy or tofu--at least in the ones I tried. They get the creamy texture from cashews that are soaked and pureed and mixed into the other ingredients." 

It was Deb's intriguing response to a comment, on her recent product review of Earth Cafe's raw, vegan cheesecakes, that started my quest for the perfect, homemade, dairy-free cheesecake. I didn't so much care if it was raw or not. It could have tofu.  Rich, yes. Tasty, hopefully. Then, weirdly enough, there were tofu cheesecakes popping up, just about everywhere online.  For most of them, though, the recipes included creme fraiche, heavy cream, cream cheese or all of the above. I ask you, what is the point of having tofu in there if you're going with all that lovely, heart-stopping fat?? Yes, I know, I know, there's LESS of it. But, you see, I want it all. Cheesecake with all the unctuous, creaminess, and no dairy. It's called having your cake and eating it too. Because we're being more careful around here these days about excess cholesterol.

Cuban Style WholeTilapia

She was so lovely, the photo doesn't really do her justice.  Pearly white with touches of pink and salmon color.  Ms. Tilapia was destined to be dinner, but almost a shame to mess with such a work of art.  This was my first time (after how many years of cooking? yikes!) doing a whole fish.  Mostly, it must be said, because of Bob and his fish/bones fetish...er fear.  But, since a recent medical scare, we will be eating a lot more fish, beans, pasta, tofu and, yes ....SALAD.  Sorry Bob.

Our CSA providers, the lovely family at Ke Ola Farms, raise Tilapia in tanks, which then fertilize the veggies, so when you'd like a fish, they catch it, then put in another tank to purge for 24 or more hours.  Just so it doesn't taste like the bottom of the barrel.  And, this one didn't, of course.  It was excellent.  And, the bones were pretty easy to see, not lots of tiny ones. 

The Windhover

This is the Guardian UK, poem of the week, and was my first time reading The Windhover.  So beautiful and unexpected, I wanted to repeat it here, especially in celebration of National Poetry Month.
 

The Windhover

To Christ Our Lord

-  Gerard Manley Hopkins

I caught this morning morning's minion, king-
      dom of daylight's dauphin, dapple-dawn-drawn Falcon, in his riding
      Of the rolling level underneath him steady air, and striding
High there, how he rung upon the rein of a wimpling wing
In his ecstasy! then off, off forth on swing,
      As a skate's heel sweeps smooth on a bow-bend: the hurl and gliding
      Rebuffed the big wind. My heart in hiding
Stirred for a bird, – the achieve of, the mastery of the thing.

Brute beauty and valour and act, oh, air, pride, plume, here
      Buckle! AND the fire that breaks from thee then, a billion
Times told lovelier, more dangerous, O my chevalier!

      No wonder of it: shéer plód makes plough down sillion
Shine, and blue-bleak embers, ah my dear,
      Fall, gall themselves, and gash gold-vermilion.

Medivac and Mint Chutney

One day he's driving around with the Blue Tooth attached, inspecting properties, and the next whizzing off in an ambulance to be medivaced to Honolulu.  Thanks to those of you who have been praying for him.  Bob's pretty much back to normal.  Except there will be no more heavy cream on the morning cereal, cigarettes, fast food french fries.  Stuff like that.  Don't want no more nasty strokes, do we??  His mom took back her ham, and has been giving us apples, strawberries and LETTUCE! of all things.  Or, trying to.  We have told her our CSA box supplies us with more greens than we can handle.

As far as cooking goes, we got back late Friday and he's had headaches (nicotine withdrawal or medication?) and hasn't been too hungry.  I did fix a very nice roast lamb for Sunday, but the really noteworthy foodie item on the menu was a Mint Chutney.  Mint Sauces I've had in the past have been rather insipid.  This one was truly outstanding.  Trust me. Hard to tell from the photo, so you just have to taste it.  So bursting with all the flavors.  Mint, of course, chili pepper, garlic, spring onions, and lemon juice.

Taken from Charmaine Solomon's gorgeous and ginormous volume, The Complete Asian Cookbook.  One of my all time favorite cookbooks, hands down.  The only changes I made were due to the usual, not having an item and switching it out for what was available.  Luckily, we have plenty of mint growing by the water tank.  I used shallots together with some chives, rather than the spring onions, and only one chili pepper, as there would be children eating with us.  With all its zippy taste notes, this is the perfect complement to a roast lamb.

Mint Chutney or Podina Chatni

1 cup firmly packed mint leaves
6 spring onions, cut into short lengths
2 fresh green chillies, seeded and pith removed
1 clove garlic, optional
1 teaspoon salt
2 teaspoons sugar
1 teaspoon garam masala (your favorite version)
1/3 cup lemon juice
2 tablespoons water

Whiz everything together in a food processor or blender to a smooth paste (unless you'd rather pound things in a mortar and pestle, a bit at a time).  Pack into a small dish, smooth the surface, cover and chill until serving time.  How easy is that?  Keeps in the fridge for several days.

Passover Week and Resurrection Sunday

I received this painting from a dear friend of mine, Andrea Dyroff, via the miracle of email.  Her artwork is so lovely I wanted to share it with you.  She is a beautiful person as well, a cancer (twice) survivor, and a former Drama buddy.  The original is 7+ ft. by 6 ft.!  Also, her accompanying Easter meditation, which the painting illustrates, is as follows.

Palm Sunday....the day before, Jesus was overlooking Jerusalem and knew that most of the very-swollen-for-Passover-week crowd who were there would not know who He truly was, would not recognize that indeed, He was their Messiah. He wept. So....as He entered Jerusalem amidst the crowds who at that moment thought that He was the Messiah, the crowds hailed Him, Hosanna! Hosanna! (Save us now!)  Jesus knew that in a few days most of the same people would be shouting Crucify Him, Crucify Him.

Gethsemane....alone, abandoned by His closest friends, betrayed, aware on His human level of the extraordinary, excruciating physical, emotional pain just ahead. Aware as the Son of God that He was being asked to bear, pay the debt for, the entire sin of the entire world...angst beyond our understanding.

Golgotha, Calvary..... our debt stamped: PAID IN FULL.

RESURRECTION!!!!! Victory over death. "I will send you a Helper, a Comforter, the Holy Spirit. Lo, I AM with you always!!!" I pray that You will have a life-giving celebration of this most significant of all Holy days, holidays, that whatever your present circumstances are, that the truth and power of what our Creator Father God did for us, gave to us, will energize you wherever, however needed in your inmost being! : )

Her P.S. - The "rainbowy" colors (top of the painting) are a symbol that in the death
and resurrection of Jesus, 
all the promises of God have their "YES". 

My hope is that you would all have a joyful, peaceful, and Spirit 
filled, Passover week and Resurrection Sunday.

Eat Local - Snails

 Aren't they lovely?

This is my encouragement for you all to eat these pests.  I can't, because they're a bit of trouble to prepare and I would be the only one in our family eating them.  Therefore, since my plan is to sell them, it is important that YOU EAT THEM!  Now the only problem is finding escargot lovers who would like a fairly regular supply.  BTW, the ones in my photos are young, they get much bigger. I found some interesting information about our local (invading) variety on this site, as cited below:

West Africa giant snails. archachatina marginata and achatina achatina

Snail meat is high in protein (37-51%) compared to that of guinea pig (20.3%), Poultry (18.3%), Fish (18%), Cattle (17.5%), Sheep (16.4%) and Swine (14.5%). Iron content (45-59mg/kg), low in fat (0.05-0.08%) and contains almost all the amino acids needed for human nutrition. In addition to the nutritional value of snail meat, recent studies indicated that the glandular substances from edible snails cause agglutination of certain bacteria, which could be of value against a variety of ailments including whooping cough. In folk medicine, the bluish liquid obtained when the meat has been removed from the shell is believed to be good for infant's development. It is believed in some quarters that snail meat contains pharmacological properties of value in counteracting high blood pressure.

At the imperial Court in Rome, snail meat was thought to contain aphrodisiac properties and was often served to visiting dignitaries in the late evening. The high Iron content of snail meat is considered important in the treatment of anemia and in the past the meat was recommended as a means of combating ulcers and asthma.

There is a flourishing international trade of snails in Europe and North America. In France the annual requirement is about 5 million kg, over 60% of which is imported. The estimated annual consumption in Italy is 306 million snails. In West Africa, snail meat has traditionally been a major ingredient in the diet of people living in the high forest belt. In the Cote d'Ivoire, for example, an estimated 7.9 million kg is eaten annually. In Nigeria, although the consumption figures are not available, it is clear that demand outstrips supply.

Banana Almond Chocolate Clusters

 These Chocolate Clusters are the easiest desserts you will ever make.  Aside from buying one already made, that is. I was encouraged by the very inspiring blogger, Clotilde at Chocolate and Zucchini to use up those bits of dried fruits and nuts I have cluttering up the shelves and refrigerator, as well as an exorbitant amount of dark chocolate, which really didn't need using up.  In fact, more had to be bought.   Spring cleaning comes at a price I guess.  But, so worth it.

All you need is a handful of dried fruit and one of nuts, some puffed grain, throw into the melted chocolate, and voila.  Well, you do stir things together and drop from a spoon into those cute little mini foil cups.  When doing next, and yes, I will, I'll be using a bittersweet chocolate, rather than the unsweetened dark, or else add a bit of sugar.  I really like dark, fairly unsweetened chocolate, but this was over the top just a wee bit.  The real test though, was the kids did eat them.  Usually they like things much sweeter.  Recipe after the jump...