Pumpkin and Cranberries...

...are among so many things I am thankful for.  Family.  Friends.  My daughter's neologisms, like "who-body likes cheese?"  The smell of pine outside, of Betty Crocker's slow-cooker butternut soup with Neufchatel and thyme, my cat cuddling with me when he isn't wet.

Here's a recipe for a gluten-free stuffing alternative.  I also tried out my spring muffin recipe with cranberries instead of rhubarb and it was tart, yet flavorful.  Perhaps some orange zest...  I also used Stoneyfield Farm French vanilla yogurt.  Best of all, they're low in calories and quick to make, considering the bustle that for many has already begun.

Gluten-Free/Reduced Sodium/Vegan Option

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Pumpkin Polenta

Taste of Italy

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Prep: 10 minutes  Cook: 15 minutes  Makes 12 half-cup servings

1 tbs. olive oil

1 medium onion, diced 

1 tbs. Balsamic vinegar (use cider vinegar for sulfite 

   allergies) 

2 tbs. finely cut fresh sage (or 1 tbs. dried), divided

2 cups baked pumpkin (or one 15 oz. can, organic preferred)

1 cup reduced sodium chicken or vegetable broth

32 oz. box of pre-cooked polenta, cut into 1/2” cubes 

     (about 5 cups)

Create layers of flavor in this quick side dish.  Heat oil over medium heat in a large sauté pan.  Add diced onions and cook five minutes, stirring frequently.  Add balsamic vinegar, stirring well, and cook three minutes.  Stir in 1 tbs. of sage and cook another two minutes.  Add remaining sage, pumpkin, polenta, and broth, mixing well.  Simmer gently, stirring occasionally, until moisture is absorbed and onions are soft – about five minutes.  Serve as a side dish or use as stuffing.  This dish reheats well!  109 calories per half-cup serving.

Vegetarian

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Rhubarb Goldberg Machine 

Taste of Earth

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1/4 cup butter, melted

2 eggs

1 cup strawberry yogurt*

1/4 cup buttermilk

1 1/2 cup unbleached flour

1/2 cup white sugar

2 tsp. baking powder

1/2 tsp. salt

1 cup rhubarb stalks, sliced 1/4” thick*

1 cup old-fashioned oats

1/4 cup sliced almonds (optional)

This muffin has it all, but bakes light and refreshing.  Melt butter.  Whisk in eggs, then yogurt and buttermilk.  Sift dry ingredients.  Mix in rhubarb, oatmeal, and nuts.  Stir wet ingredients into dry until just moistened.  Fill 12 greased muffin tins.  Bake at 400ºF 20-25 minutes.

* Substitute plain or other yogurt flavors depending on fruit selected.  Try adding a teaspoon of vanilla or orange extract with blackberries, blueberries, cranberries, or strawberries, peeled apple or pear with cinnamon or ground ginger, or cherry with chocolate chips.

Meeting to find our next movers and shakers, we shared home-made soup, local bread, cider, and desserts.  Does the Food Pantry need some more peanut butter and boxes of stuffing?  Sure.  But hand-made treats are welcome too.   How will you feed the 14.5% of Americans that are food insecure?

Gluten-Free/Vegetarian/Vegan Option

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Borscht

Taste of the Ukraine

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Prep: 10 minutes  Cook:  25 minutes  Serves: 6 

1 onion, sliced thin

2 cups thinly sliced red cabbage

4 tbs. olive oil

2 cups peeled parsnips, sliced 1/4”

1 cup peeled Russett potato, sliced 1/4”

1 cup peeled beets, sliced thin

2 cups chicken or vegetable broth (gluten-free, if desired)

2 tbs. dark honey

2 tbs. cider vinegar

1/2 tsp. salt

1 tbs. minced fresh mint or 1 tsp. dried

When CSAs give you roots, make something red.  Heat oil in Dutch oven or skillet and sauté onions and cabbage over medium heat until soft, about 5 minutes.  Combine root vegetables and broth and bring to boil.  Add onions and cabbage and reduce to simmer, 20 minutes or until vegetables are soft.  Stir in honey, vinegar, salt, and mint.  Garnish individual servings with sour cream, if desired.

Being Honest, Penn State, and Bounty Hunters

I’ll be honest: Without cable, an I-Pad or I-Pod, second car, the latest toys, etc., buying most things second hand, growing and preserving our own food, working full-time as a teacher and picking up odd jobs, I still don’t make enough to live on.  Without my husband’s disability check, we’d lose the house.  But I believe in my work and we manage.  Someone on Facebook posted, “Why is it easier to believe 150,000,000 million people are lazy rather than 400 people are greedy?”  As the saying goes, evil triumphs when good people do nothing.  Just look at Penn State.

Every spring, my family cleans the trash from the woods behind us.  It’s worse now (in November) than I’ve even seen it.  The poem I wrote about these woods, which was just released in the anthology What’s Nature Got to Do With Me?  Staying Wildly Sane In a Mad World, is now covered with water bottles from the kids who play baseball there, beer cans and power drinks flooding into the dry river that goes through the trees, the path torn up by ATVs, evidence of fires, burnt spray cans, and a collection of huge rocks that looked almost sacred now covered in graffiti.

Water bottles.  Only 23% get recycled each year.  Many that are recycled only go on to become even cheaper plastics that cannot be reused.  Cleaning up the problem is not the solution.  Giving people the tools to do so might be.  My family studies tae kwon do at Mastery Martial Arts.  We love it there.  Often, it is hard.  We do it anyway, because we know we will be better for it.  People were filling the waste baskets with water bottles.  My husband and I brought in a huge recycling container, clearly labeled with the lesson of the month: Respect for the World.  We take it home to recycle on our curb once or twice a week, as there’s no pick-up there.  We even suggested Mastery make their own water bottle available along with all their other gear, and lo-  it’s even in my favorite color, burnt orange.  We bought two.

Now the greater problem: Why don’t businesses have recycling pick-up?  I got an apology letter from the land fill about the stench of late.  The site they’re using should have been closed 10 years ago, but people keep making trash.  Burying it in soil (I can think of better uses for soil) and drilling wells are a short-term solution for the fact people and corporations produce too much trash.  The 99% had to stop buying stuff, stuff in too much packaging, stuff that’s going to get used once, stuff made to break quickly so you go out to buy more stuff.  We need to tell our representatives we don’t want a society that makes it hard to live green, and to live well.

I was frustrated with frequently being in situations where I was required to get something done and not given the tools to do it with.  Sometimes people tell me, “I love what you do.  I wish I had the time.”  You need to make what you value a priority, or you don’t value it.  I don’t spend every night cooking, but I make enough for reheating when I do.  Once, pressed for time and starving, I even ate a processed frozen burrito (ick!  my husband gets them) while spending the hour it took to make real food.  Some of the changes we’ve made have actually saved us time.  Switching to cloth napkins, buying or growing food without packaging, composting, and producing less trash overall, we only generate one brown paper bag of trash a week.  Less time taking the trash out.

I still get frustrated I’m not making a difference with my changes, or by setting an example or offering this blog.  Then after my art opening at First UU in Providence, I listened to Brother David Andrews, CSC, and a Senior Representative at Food and Water Watch, and learned of his and others’ role in stopping governments from having corporations control small farmers in poor countries, with efforts like taking to representatives and sending emails with 8000 other people.  Then there was a speaker from Southside Community Land Trust (must get her name), now in it’s 30th year.  She’s been involved with the organization 8 years.  I just learned about them 3 years ago.  Now there are 37 community gardens in Providence, and growing!  It’s hard to see the long-term difference when you manage only your own garden and a school one, but there you are, a start.  I see more school gardens, more victory gardens, more anti-corporation gardens.  Start ordering those seeds.  It can start with something that tiny.

Oh, and bounty hunters...  A reward for every head captured and consumed.  Broccoli heads, that is.  The reward?  Calcium, vitamin C, and fiber.  Your kids should like this one too!

Reduced Fat and Sodium/Vegetarian Option

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Broccoli Bounty

Taste of America’s South

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4 cups fresh or frozen broccoli pieces, steamed

4 cups cooked rice or pasta

2 cups shredded cheese (local cheddar or Cabot's)

2 tbs. unsalted butter, divided

1 tbs. flour

1 cup reduced fat/low sodium chicken or vegetable broth

1 cup 1% local milk

1 tsp. paprika

1/2 tsp. each salt and pepper

1 tsp. Bell’s Seasoning

1/4 cup Panko flakes

This can be made in late summer with fresh broccoli or anytime with blanched and frozen broccoli.  This dish is high in calcium, both from the dairy and broccoli, and a hit with kids.  Steam broccoli until tender and cook rice.  Melt 1 tbs. butter in sauce pan over medium heat.  Whisk in flour and stir continuously one minute.  Slowly pour in broth and milk, along with seasonings.  Stir in broccoli,rice or pasta, and cheese, mixing well.  Transfer to casserole dish.  Sprinkle with Panko flakes and dot with remainder of butter.  Bake at 350ºF for 30 minutes, until bubbly and golden.

There are other alternatives

I discovered, wanting to go all out on the exception to the rule with sugar-bombs from a box cupcakes with spooky frosting.  Cue classmate with severe dairy and peanut allergies.  No cupcakes allowed.  So Family Fun saved the day, with this healthy idea:

The classmate got a separate one with hummus instead of spinach dip and pretzels.  I made graves from carrots instead of the wheat thins in the recipe.  Broccoli bushes.  Boiled egg ghosts with black olive faces.

Last weekend, we made lucrative trades, exchanging our plethora of salsas and ketchup for muffins, apple pumpkin butter, different jams, and sweets at the request of my spouse.  The next RI Food Swap should be in January.  I'll post when I know the details.

Last CSA this week.  Kale again.  Kale in home fries.  Kale in soup.  Sautéed kale with garlic.  Kale for the pets.  Kale for wall-paper.  You get the point.  Anyway, we also got Sfumata (?) eggplant, beets, radish, turnip, a new squash, and cranberry beans.  Here's how I used the cranberry beans with the corn I boiled and froze a few weeks ago.

Vegetarian Option

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Corn & Bean Chowder

Taste of Tex-Mex New England

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Prep: 15 minutes  Cook: 35 minutes  Makes 10 servings 

2 tbs. butter or olive oil

1 onion, diced

1 tbs. whole wheat flour

2 cups chicken or vegetable broth

2 cups low-fat milk

4 potatoes, washed and diced with skins on

1 cup carrots, cut into half-moons

1 cup fresh cranberry beans

3 cups fresh-cooked or frozen corn

10 sliced of bacon, cooked well and drained (optional)

3 tbs. chopped fresh parsley or cilantro

1/2 tsp. salt

1/4 tsp. cayenne

1 tsp. cumin

1 tbs. brown sugar

1 cup half-and-half or light cream

Melt butter or heat oil over medium heat in large stock pot.  Sauté onions five minutes.  Stir in flour, cooking two minutes.  Slowly pour in broth and milk.  Add potatoes and carrots and bring to boil.  Reduce heat to simmer and cook 15 minutes, or until vegetables are tender.  Meanwhile, bring water to boil in sauce pan.  Cook cranberry beans until just soft, about 20-25 minutes.  Reserve.  Add corn and mix with immersion blender (or run half of mixture through blender and return to stock pot).  Crumble in bacon, the stir in beans, herbs, spices, and cream.  Serve immediately.

Remember, Remember...To Eat Veggies in November!

In less time than it takes to be married to Kim Kardashian, you too can devote your time to something actually worthwhile: Eating healthy, locally, and in season.  All these ingredients aside from the rice and salt came within 100 miles, the carrot and parsley from my own front yard.  Waiting your carrots until after the first frost helps them sweeten, because the root converts starches into sugar in reaction to the cold.  Fill with rice stuffing, then scoop out the acorn squash as you eat it for a fun mix of textures.  Gluten-free and vegan!  I used yet more of my hen of the woods mushroom, but any Asian mushroom works well.  Rehydrate dried mushrooms in boiling water first, using the water in place of some of the vegetable stock or to keep the vegetables from sticking in the sauté pan.  

Gluten-Free/Vegan/Wild Option

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Stuffed Squash

Taste of Earth

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Prep: 10 minutes  Cook:  40 minutes  Serves: 4

2 tbs. olive oil, divided

2 acorn squash

1 cup brown rice

1 cup vegetable stock

1 cup apple cider

1 cup finely chopped Asian mushrooms (wild option: 

     hen of the woods mushrooms – cook thoroughly)

1 cup grated organic carrots

1/2 cup diced red onion

1/2 cup finely chopped kale

1/2 tsp. salt

2 cloves garlic, chopped

Preheat oven to 400ºF.  Cut squash in half, scoop out seeds and strings, and brush with 1 tbs. olive oil.  Place cut ends down in baking dish and cook 35-40 minutes.  Meanwhile, combine rice, stock, and cider in sauce  pan.  Bring to boil, then reduce heat to simmer, cooking 40 minutes, or until rice is tender and liquid is absorbed.  While that simmers, heat remaining oil in large cast iron skillet or sauté pan.  Sauté mushrooms, onion, and carrots over med-low heat until onions are translucent, about ten minutes.  Add kale and cook five more minutes.  Stir in salt, then mix thoroughly with rice.  Divide mixture between squash halves, garnishing with parsley, if desired.  Serve immediately, but squash may be very hot.