Tag: Nature

A Serendipitous Walk and Hearty Red Lentil Soup!

A few weeks ago, I put the address in the GPS for the Steepletop Preserve in New Marlborough, Massachusetts. I was looking forward to a peaceful contemplative walk on this beautiful set of trails. I drove for a few minutes, not paying close attention, enjoying the scenery around me and slowly realized that the surroundings did not look at all familiar. I had lost internet service a while back and I was basically lost!

I had ended up on a quiet dirt road that followed a small winding stream. I pulled the car over to the side and decided to walk and see where the stream and road led. I would retrace my steps later to return home.

This turned out to be a delightful serendipitous walk and I would love to return to this spot, but I am still not quite sure where I was! I did take a picture at a fork in the road and when I returned home, my husband and I looked up where we thought I was on a map! I believe it may be a small road in Mill River, Massachusetts. Any guesses??

???

Safely home, I decided to make a big pot of hearty Red Lentil Soup, a soup that I have made many times and wrote about in an earlier blog post. I based my current version on the delicious Moroccan Red Lentil soup that we enjoy at the Amanouz Cafe in Northampton, Massachusetts. I sauteed onion and garlic and stirred in tomato paste with cumin, smoked paprika and red pepper flakes and let the mixture lightly brown. I added green beans cut into small pieces, red potato, carrot , celery and plenty of chopped parley. Fragrant with thyme and bay leaf, the soup was thick and filling enough for dinner along with a small green salad and fresh peasant bread.

ENJOY!

Hearty Red Lentil Soup

Ingredients:

4 cups dried red lentils

1 medium onion finely chopped

2 garlic cloves minced

1 medium carrot peeled and cut into small pieces

1 celery stalk with leaves cut into small pieces

handful Italian parsley finely chopped

2 medium red potatoes cut into small chunks (no need to peel them)

handful fresh or frozen green beans cut into small pieces

2 teaspoons ground cumin

pinch of red pepper flakes (or more to taste)

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

1/2 can tomato paste

salt and freshly ground pepper to taste

2 tablespoons extra virgin olive oil

water to cover

To Make Soup:

In a large soup pot or cast iron pot, heat olive oil

Saute onions until translucent, add garlic and stir. Add other spices and tomato paste. Cook mixture until tomato paste starts to lightly brown.

Add lentils, vegetables and cover with water about 2-3 inches above other ingredients.

Bring to a boil, reduce heat, cover and simmer until lentils and vegetables are very tender and soup thickens. If soup is too thick, add a bit more water. Adjust seasoning. ENJOY!

AND: Here is the “Tree of the Week”!

“Spring Really is Here”!!

Vernal Pool- Barnum Road Sheffield, MA

HAPPY SPRING!!

Mountain Meadow Preserve and Vegetarian Tamale Pie

Mountain Meadow Preserve- Williamstown, MA

At the beginning of February one of my teaching positions had a short winter break. We decided to treat ourselves to a “Cabin Fever” mini vacation and traveled further north to Williamstown, Massachusetts in the Northern Berkshires- with even colder temperatures!

Mohawk Trail- North Adams, MA

Williamstown is an idyllic small New England town that includes Williams College. We have often made day trips to visit the Clark Art Institute or to nearby North Adams to MASS MoCA, scene of my most recent blog post! We looked forward to having a leisurely dinner, going to see a film and not making the long trek back home in the dark!

Williamstown, MA

We checked into the upscale but cozy Williams Inn made all the more attractive with inexpensive off season rates.

We decided to first visit the Clark Art Institute and headed to a favorite gallery that includes many treasures- paintings by Cezanne, Renoir, Monet, Redon and sculptures by Rodin.

It was not crowded that day, the gallery was almost empty- we sat on a comfortable couch in the middle of the room. Surrounded by beauty, we pretended we were in our mansion in the drawing room; the troubles of the world drifted away.

Claude Monet- Tulip Fields at Sassenheim

Odilon Redon- Woman with a Vase of Flowers

In a nearby hallway we visited one of our favorite paintings, “Home at Montclair” by the American painter George Innes.

George Innes- “Home at Montclair” 1892

The painting expresses the stillness of twilight at the end of a cold snowy day. A wisp of smoke rising from a chimney and muted light from a window in the distance drew my thoughts inward; I imagined a warm hearth and a pot of soup simmering on a wood stove.

Afterwards, we treated ourselves to dinner at the Barn Kitchen and Bar at the Williams Inn. Although the setting was lovely with friendly servers, the food was bland and disappointing and so earns my new restaurant review- a simple, “Meh”. Some think that this word which means indifferent or expresses boredom, may be derived from Yiddish!

We still enjoyed ourselves and after dinner headed just down the street to a small independently owned movie theatre. We enjoyed the quirky movie “Poor Things” with excellent acting by Emma Stone and then returned to our inn and fell fast asleep in our cozy room.

The next day, we had a quick breakfast at a local diner and then had just enough time for a brisk walk before we needed to return home. We drove to nearby Mountain Meadow Preserve with views of snowcapped Mt. Greylock in the distance; we had last walked here on a steamy day in late summer.

Today is the first day of spring, but outside it is cold and blustery; still the kind of weather for making hearty casseroles in a hot oven! Vegetarian Tamale Pie from the NY Times Cooking section, is easy to make; with a crunchy irresistible cornmeal, cheddar and scallion topping!

Vegetarian Tamale Pie – based on NY Times Cooking: Recipe by Melissa Clark

Yield:6 to 8 servings

Ingredients:

  • 1large red or white onion, halved
  • 2jalapeños, halved lengthwise and seeded (I omitted the jalapenos in my version)
  • 1poblano or green bell pepper, sliced in half lengthwise, seeds removed
  • 2tablespoons extra-virgin olive oil, plus more for brushing
  • 1¾teaspoons kosher salt (such as Diamond Crystal), plus more as needed
  • 1(28-ounce) can whole plum or diced tomatoes
  • 3fat garlic cloves, finely grated or minced
  • 2tablespoons mild or hot chili powder, more as needed
  • 2teaspoons dried oregano
  • 1¾teaspoons ground cumin
  • 3(15-ounce) cans black or pinto beans, drained and rinsed
  • 1cup chopped fresh cilantro leaves and tender stems (optional)
  • ¾cup/135 grams fine cornmeal
  • 2tablespoons all-purpose flour (I used whole wheat pastry flour)
  • 1½teaspoons baking powder
  • ½teaspoon kosher salt
  • 1large egg, at room temperature
  • ⅓cup/80 grams sour cream or whole-milk yogurt, plus more for serving
  • ¼cup/57 grams unsalted butter, melted and cooled (I used extra virgin olive oil)
  • 2scallions, whites and greens thinly sliced, plus more for serving
  • 1/2 cup grated Cheddar

PREPARATION

  1. Prepare the chili: Move a rack as close to the heating element as possible and heat the broiler. Cover a baking sheet with foil. Finely dice half of the onion and set aside for later.
  2. Slice remaining onion half into ½-inch-thick half-moons and arrange on the prepared baking sheet. Place jalapeños and poblano next to onions, cut sides down. Lightly brush vegetables with oil and sprinkle with a pinch of salt. Broil 2 to 4 minutes, until vegetables are charred on one side. (If the chiles are small, they will be charred after 1 to 2 minutes.) Flip vegetables and broil until the other side is charred, 1 to 3 minutes.
  3. Transfer pan to a rack until cool enough to handle, then stem the peppers. Transfer charred vegetables and any accumulated juices to a blender (or use a bowl and immersion blender). Add canned tomato and ¼ teaspoon salt, and blend to a coarse purée. You can make this up to 4 days ahead, and store in the refrigerator until needed.)
  4. Heat oven to 425 degrees. In a large Dutch oven, heat the 2 tablespoons olive oil over medium-high. Add diced onion and sauté until lightly browned, 6 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder, oregano, remaining 1½ teaspoons salt and cumin, and cook until spices darken, about 30 seconds.
  5. Add beans and the reserved tomato purée, and let mixture simmer until thick like a chili, 10 to 15 minutes. Stir in cilantro, if using. Taste and add more salt and chili powder, if needed.
  6. While the chili simmers, prepare the cornbread: In a medium bowl, whisk together cornmeal, flour, baking powder and salt.
  7. In a small bowl, whisk together egg, sour cream or yogurt. Whisk egg mixture into cornmeal mixture until combined. Fold in scallions.
  8. Spread cornbread topping over the chili, then top with grated cheese, if using. Bake, uncovered, until cornbread is golden brown, 20 to 25 minutes. Serve hot or warm, topped with sour cream and more scallions. I topped our version with Greek Yogurt. ENJOY!

AND: Here is the “Tree of the Week”!

“Almost Spring??”

North Beaver Dam Road- Salisbury, CT

Happy Spring!

A Winter’s Afternoon at MASS MoCA and Turmeric Chicken With Crispy Rice

A bitterly cold day with an icy wind chill- what better way to spend the day then safely inside, happily exploring MASS MoCA. Located in North Adams, Massachusetts and housed in an old factory, the quirky contemporary art museum has a seemingly never ending series of labyrinths and cavernous spaces. We viewed dynamic art work, some pushing the boundaries; other pieces stimulating and inspiring. We loved an exhibit of boldly colorful works by the visual artist, composer and musician Jason Moran titled “Black Stars-Writing in the Dark”. The curator’s text for the exhibition offers the following description: “Moran’s work registers the movement of the artist’s fingers across piano keys”.

Jason Moran- From “Black Stars: Writing in the Dark”

Jason Moran-From “Black Stars: Writing in the Dark”

We also got a small day’s worth of exercise. The buildings span over 26 acres and without trying walked over 2 miles!

MASS MoCA sits on ancient ancestral grounds of the Mohican people (“peoples of the waters that are never still”) and the Wabanaki people. After the tribes were displaced, the site housed the Arnold Print Works from 1860 to 1942 and the Sprague Electric Company from 1942 to 1985. MASS MoCA opened in 1986.

Spanning over many city blocks, we discovered hidden nooks and crannies. On this visit, the sun was shining brightly; rays of light streamed through the ancient windows creating reflections of precise lines over the floors, artwork and on the old brick factory walls.

We walked down a hallway with an indoor bridge connecting two buildings; lights were hung from the ceiling, creating pointillistic patterns on the walls and windows. As the light shifted, the images were fleeting and temporary.

We enjoyed an exhibit titled “Deep Water” that featured photographs of famous black jazz and blues musicians from the 1950’s and 60’s, including Miles Davis. Once again, the light from the windows created a collage like effect reflecting on the art work.

MASSMoCa-“Deep Water”

MASSMoCa-“Deep Water”

Looking out at North Adams

Back home, it was time to think about dinner-the cold weather encourages one to make recipes that call for a very hot oven. We have made Turmeric Chicken with Crispy Rice several times this winter; the oven is heated to 450 Degrees F. filling the house with enticing aromas; resulting in moist flavorful chicken and irresistibly crispy rice. Based on a recipe form NY Times Cooking, I used boneless and skinless chicken thighs and brown rice in my version; this worked beautifully! This dish would be perfect to serve to company along with a green salad, a hearty red wine and plenty of crusty peasant bread! Enjoy!!

Turmeric Chicken with Crispy Rice (based on a recipe from NY Times Cooking)

INGREDIENTS:

Yield:4 servings

  • ¼cup fresh lemon juice, plus more for serving
  • 6garlic cloves, finely grated or minced
  • 2tablespoons fresh ginger (from 1 2-inch piece), finely grated or minced
  • 3teaspoons kosher salt (such as Diamond Crystal or use 1 ½ teaspoons coarse kosher salt, such as Morton), more as needed
  • 2teaspoons ground turmeric
  • 2teaspoons ground coriander
  • 1teaspoon freshly ground black pepper
  • 2pounds boneless skinless chicken thighs
  • 5cups cooked short-grain brown rice
  • 1bunch scallions, thinly sliced, white and green parts separated
  • 5tablespoons extra-virgin olive oil, more as needed
  • ½cup chopped fresh cilantro leaves and tender stems

PREPARATION:

  1. Place sheet pan on middle rack in oven and heat oven to 450 degrees.
  2. While the oven is heating, marinate the chicken. In a large bowl, combine lemon juice, garlic, ginger, 1½ teaspoons of the salt, turmeric, coriander and pepper, and mix well. Transfer 1 tablespoon of the turmeric-ginger mixture to a small bowl and set aside for serving. To the large bowl, add chicken and toss until the pieces are well coated; let sit at room temperature for 20 minutes.
  3. While the chicken is marinating, toss the cooked rice with the remaining 1½ teaspoons salt, scallion whites and 3 tablespoons of extra-virgin olive oil (the best way to do this is with clean hands). Add a little more oil if needed to fully coat the rice so that it crisps up in the oven.
  4. Add the remaining 2 tablespoons oil to the chicken pieces, tossing well to coat.
  5. Use a large spoon to carefully spread the rice out on the hot sheet pan, then make divots in the rice for the chicken, making sure the sheet pan is exposed. Place chicken, skin side up, in the divots touching the pan. Drizzle the rice and chicken with a little more extra-virgin olive oil.
  6. Roast until the chicken is deeply browned on top, cooked through and the rice is crisp at the edges, 40 to 50 minutes.
  7. Stir a little more lemon juice and olive oil into the reserved turmeric-ginger mixture to thin it out. Use a spoon to dab or drizzle it onto the rice (not the chicken). Stir up the rice on the baking sheet, so the crisp parts get mixed into the soft part of the rice, and the turmeric mixture gets distributed. (Taste rice and add a little more oil, lemon juice and salt if necessary; rice can take a lot of seasoning.) Top everything with scallion greens and chopped fresh cilantro, and serve. ENJOY!!

AND: Here is the “Tree of the Week”!

“It’s a little cold out here!”

STAY WARM AND SAFE!

Joffey Preserve- New Marlborough, MA

Winter Strolls on Merwin Road and Cod Fish Cakes!

One of my favorite places to walk is on Merwin Road at Spencer’s Corner in Millerton, New York. I come here often when I have a short break from teaching. My stroll starts at the old Spencer’s Corners Burying Ground.

I continue down the street that is symmetrically lined with maple trees. In the summer, the trees offer a welcome canopy of cooling shade and at this time of year, they act as a buffer from the stiff frigid wind that blows from the surrounding mountains over the fields.

Merwin Road- Millerton, NY

My beloved brother in-law Perry recently passed away after a long struggle with early onset dementia; this week there will be a Celebration of Life service held in his honor. This blog entry is dedicated to his memory; he was a kind, sincere, warm and intelligent man with a lovely sense of humor. He keenly observed nature and weather conditions and I know he would appreciate the quick changes on Merwin Road; one week a blustery snowy landscape and a few days later, rusty brown fields.

Merwin Road- Millerton, NY

The other day at the fish counter, the wild caught cod looked especially fresh and my thoughts turned to crunchy cod fish cakes for dinner. I remembered a recipe from the New York Times Cooking column for cod cakes which I based my recipe on. The fish is first poached gently with lemon slices, bay leaf and black peppercorns and this gives the fish a wonderful subtle flavor. This step is well worth the extra time required. We served these crispy little beauties with lemon slices and a sauce made from veganaise, lemon, mustard and capers along with chunks Japanese sweet potato roasted with olive oil and rosemary and steamed broccolini. I hope you enjoy making these!

Cod Cakes (based on NY Times Cooking recipe by Sam Sifton

INGREDIENTS

Yield:4 to 6 servings as a main course, 6 to 8 servings as an appetizer

  • 4 peppercorns
  • 1 bay leaf
  • 1 lemon, cut into eighths
  • 3/4pound cod fillets, or other white flaky fish
  • 1 tablespoon extra virgin olive oil
  • 1 rib celery diced
  • 1 medium-size yellow onion, peeled and diced
  • 1 heaping tablespoon mayonnaise,( I use vegenaise)
  • 2 teaspoons Dijon mustard
  • 1 egg
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 2 teaspoons Old Bay seasoning
  • 3/4 cup panko bread crumbs (add more if mixture is too soft)
  • 1/4 bunch parsley, roughly chopped
  • ¼ cup neutral oil, like canola

PREPARATION

  1. Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
  2. Empty the pan, and return it to the stove, over medium-high heat. Add the olive oil, add the celery & onions, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
  3. In a small bowl, mix together the mayonnaise, mustard, egg, salt, pepper and Old Bay seasoning, then add this mixture to the bowl with the sautéed vegetables, pour the bread crumbs over them and stir to combine. Add the parsley, and stir again.
  4. Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
  5. Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

Sauce:

Ingredients:

1/2 cup Vegenaise

2 teaspoons dijon mustard

1 tablespoon fresh lemon juice

2 teaspoons capers

salt and freshly ground pepper to taste

Mix all ingredients together in a small bowl.

We also accompanied our meal with a quick antipasto that included sliced avocado, cherry tomatoes, green olives, marinated artichoke hearts and crumbled feta cheese. Drizzled with olive oil and lightly sprinkled with salt and freshly ground pepper- no recipe here- but so pretty we had to take it’s picture!

AND: Here is the first 2024 “Tree of the Week”:

“Oh My!”

STAY WARM AND SAFE!

First Snow and Crespelle in Brodo

Early January and the first real snowstorm of the season has finally arrived! From my study window I watch as the world softly becomes enveloped under a peaceful white blanket of powdery snow. A lovely day to hunker down with a good book and a pot of chicken soup simmering slowly on the stove.

One of our favorite series is PBS Kitchen Vignettes; that features short whimsical cooking videos by Aube Giroux, food writer, organic gardener, home cook and film maker. We have enjoyed making several featured recipes including a delicious Blueberry Lime Layer Cake. She has won multiple James Beard Awards for Best Video Webcast (On Location). In 2012, she was the recipient of Saveur Magazine’s Best Food Blog award in the video category.

We have watched the Kitchen Vignette video, Crespelle in Brodo (Crepes in Broth) many times. Crepes are filled with freshly grated parmesan cheese and placed in rich chicken broth; sprinkled with parsley and more parmesan, they looked enticing! I decided to try my hand at making Crespelle in Brodo. I had bought a small crepe pan a few years ago and it was still hanging on my pot rack with the original packaging.

First, set a pot of home made chicken stock on the stove. This is well worth the effort; the resulting broth is delicious and there will plenty leftover to freeze for another time! I added extra carrots to the stock pot and one large potato. When I strained the soup, I reserved the carrot and potato and pureed it with about 6 cups of the soup. This thickened the soup slightly and added a lovely rich flavor and golden/orange color.

Making the crepes was surprisingly easy. I tinkered with the recipe from Kitchen Vignettes, but also checked out Deb Perlman’s method on her excellent blog, Smitten Kitchen. For my version of crepes, I substituted whole wheat pastry flour for half of the required flour. This gave the crepes a nutty flavor and also made them more wholesome and I used whole milk in my version. I also recommend using a crepe pan. I lightly oiled the pan and the crepes cooked quickly and beautifully. As they are finished , you can stack them together on a plate and they will not stick together! They also reheat nicely.

I am happy to report that Crespelle in Brodo was absolutely delicious, the soup rich, so full of flavor and the crepes! While easy to prepare, eating this made us feel that we were in an upscale Italian restaurant. We were curious that crepes or crespelle were Italian; a quick bit of research and we discovered that the dish comes from the Abruzzi section of Italy. This is where my husband’s family is originally from!

“Crespelle in Brodo”- based on a recipe from PBS Kitchen Vignettes

  • For the Crepes:
  • 3 eggs
  • 1 cup flour
  • 1 cup cold water
  • About ¼ cup grapeseed or sunflower oil
  • 1/4 tsp salt
  • About 3 to 4 cups freshly grated Parmigiano Reggiano or Pecorino Romano cheese
  • Fresh chopped parsley for garnish

Instructions

  • For the Soup:
  • 1 whole small chicken
  • Enough water to cover the chicken
  • 1 medium onion, chopped
  • 2-3 celery stalks, chopped
  • 1 large potato, peeled
  • 2 large carrots, cut into large pieces
  • 2 teaspoons dried thyme
  • 1 teaspoon dried dill
  • 2 bay leaves
  • Salt and pepper to taste
  • 3 eggs
  • 1/2 unbleached white flour
  • 1/2 cup whole wheat pastry flour
  • 1 cup cold whole milk
  • About 2 tablespoons extra virgin olive oil
  • 1/2 tsp salt
  • About 3 to 4 cups freshly grated Parmigiano Reggiano or Pecorino Romano cheese
  • Fresh chopped parsley for garnish
  1. In a large heavy-bottomed stock pot, sauté the chopped onion, celery over medium heat until translucent and fragrant. Add the whole chicken and add water to cover. Bring to a boil and then simmer, covered, for at least 3 hours. About an hour in, as the chicken cooks, take out some of the breast meat to save for serving the soup.
  2. After about 3 hours of simmering, strain everything out of the broth. Reserve the chicken meat for other recipes and use the bones to make a bone broth. Remove bay leaves, onions and celery, but save carrots and potatoes. Using a fat separater, remove fat and pour about 5-6 cups of broth strained broth back into the pot. Use or freeze remaining broth for other recipes. Use an immersion or stand blender to purée carrots and potatoes into the broth, which will thicken it slightly. Add salt and pepper to taste. Keep broth warm on low heat until the crepes are ready.
  3. In a large mixing bowl, whisk the salt and flour. Make a well into the center of the flour and crack all 3 eggs. Whisk together well and gradually add the milk, a little at a time, whisking well to avoid lumps. After all the milk has been added, if the batter is lumpy, you can run it through a fine-meshed sieve to get rid of any lumps.
  4. Grease up a heavy skillet or a small crepe pan, using about 1 tsp oil per crepe. Make the crepes using about 1/4 cup of batter per crepe. Swirl the batter around, cook for about 30 to 60 seconds on each side or until golden and bubbly. If the batter is too thick, add a little more water, a couple tablespoonfuls at a time. Stack the crepes on a large plate. They will miraculousy not stick together.
  5. Sprinkle a generous handful of grated cheese on each crepe and roll it up into a cigar shape. (Divide the cheese evenly among the crepes but save some for garnish). Place the rolled crepes seam down into a large serving bowl. Serve two to three crepes per person and ladle a generous scoop or two of broth on top of the crepes. I also added some of the reserved chicken breast chopped, to the soup. Garnish with a little cheese and chopped parsley. ENJOY!

STAY SAFE AND WARM!!

An Update: Leftover crepes also made an excellent breakfast. We first discovered these fruit, yogurt, granola and maple syrup crepes at the Starving Artist Cafe & Creperie in Lee, Massachusetts!

Happy Winter Solstice and Blueberry Banana Chocolate Chip Muffins!

Kelsie Road- Sheffield, MA

Rail Trail- Salisbury, CT

Sometimes, after a brisk walk in the cold, the perfect thing is to make a batch of muffins- with a cup of tea, a good book and a cozy fire in the woodstove- nothing could be better!

Here is my recipe for delicious moist muffins that also happen to be healthy- made with whole grain flour, a small amount of low glycemic coconut sugar, they are guilt free and also perfect for breakfast.

Blueberry Banana Chocolate Chip Muffins

Ingredients:

1 1/2 cups whole wheat pastry flour or a combination of whole grain spelt and whole wheat pastry flour)

2 teaspoons baking powder

1/4 cup coconut sugar

1 teaspoon salt

1 heaping teaspoon cinnamon

1 teaspoon vanilla

1 egg

1 very ripe banana

1 cup blueberries

1/2 cup bittersweet chocolate chips ( I like Equal Exchange or you could also use Lily’s Stevia Chocolate Chips)

1/2 cup toasted chopped walnuts or pecans

1/3 cup canola oil

1/2 cup soy or almond milk

To Make Muffins:

Preheat oven to 375 Degrees

Butter a nonstick 12 cup muffin tin (this recipe will make about 10 muffins)

In a medium size bowl, whisk dry ingredients together.

Add egg, oil, vanilla, banana and almond or soy milk and stir until combined.

Add blueberries, nuts and chocolate chips and stir to combine- do not overmix.

Fill muffin tins about 2/3 full and bake aprox. 12-15 minutes until a toothpick inserted in the middle of a muffin comes out clean.

Cool in muffin tin about 10 minutes before removing muffins- they will stick less.

ENJOY!!

This year for the holidays, I baked two very rich desserts on the day before Christmas earmarked for Christmas Day. As the rich aromas of chocolate, butter and spices filled the air, temptation won over and we all decided to eat the desserts for both days- a wise decision! Recipes for Kabocha Squash Pie and Chocolate Cherry Torte to follow in another blog post soon!

AND: Here is the last “Tree of the Week” for 2023!

“Feeling the Weight of the World!”

BEST WISHES FOR A JOYOUS HOLIDAY AND A HAPPY AND SAFE NEW YEAR!

Kelsie Road- Sheffield, MA

November Light at Lime Kiln Preserve and Hearty Moroccan Red Lentil Soup

Lime Kiln Farm Wildlife Sanctuary

I headed out for a solo walk at the Lime Kiln Farm Wildlife Sanctuary in Sheffield, Massachusetts- truth be told, not in the best of moods; weighed down by recent world events. As often happens, a few minutes after I set out, all was put in perspective and I started to enjoy the peaceful surroundings; small details in the beautiful surroundings caught my eye and delighted me.

Lime Kiln Farm Wildlife Sanctuary- Sheffield, MA

Lime Kiln Farm Wildlife Sanctuary- Sheffield, MA

The trail climbs gently through meadows and fields with views of the distant mountains.

Lime Kiln Farm Wildlife Sanctuary- Sheffield, MA

A 30 foot high concrete stack peeks through the woods; remnants of a lime kiln factory that was built by the Massachusetts Lime Company which operated a lime quarry and kiln from 1909 to 1912.

Lime Kiln Farm Wildlife Sanctuary- Sheffield, MA

I continued on my solitary jaunt, rejuvenated and for the moment at peace with the world. Returning to my safe, warm and cozy home, I felt thankful for all that we have; my thoughts turn towards creating a hearty soup for dinner and about making a rich over the top pumpkin pie for Thanksgiving!

Lime Kiln Farm Wildlife Sanctuary- Sheffield, MA

We often visit Amanouz Cafe in Northampton, MA that offers unfussy well prepared Moroccan food. A favorite is their red lentil soup. Here is my version-hearty and full of flavor. I hope you enjoy making this!

Hearty Moroccan Red Lentil Soup

Ingredients:

3 cups dried red lentils- rinsed

2 tablespoons extra virgin olive oil

1 medium onion diced

1 small carrot diced

1 stalk celery diced

2 small red potatoes cut into medium chunks

2 tablespoons tomato paste

1 teaspoon dried thyme

1 bay leaf

2 teaspoons Turkish seasoning mix (includes garlic, cumin, oregano, paprika, sumac, cayenne pepper & cilantro)

1 teaspoon onion powder

1 teaspoon cumin seeds

1 teaspoon paprika

pinch cayenne pepper to taste

1/2 teaspoon dried turmeric

salt and freshly ground pepper to taste

water to cover

To Make Soup:

In a large heavy pot, heat olive oil and add chopped onions. Cook onions a few minutes until they start to soften. Add tomato paste and cook until it starts to brown. Add cumin seeds and paprika- cook a minute or two, stirring.

Add all other ingredients and cover with water.

Bring to a boil, reduce heat to a simmer and cover.

Cook until lentils are very soft and start to break down, aprox. 1 hour.

If soup is too thick, add a bit more water.

ENJOY!

It’s too cold outside now to make any more musical videos, more to come in the spring! Poems from Billy Collin’s Musical Tables will continue!

Thelonious Morning

The breeze was slight

and moved only three

of the six wind chimes,

which formed a minor chord.

Billy Collins- Musical Tables

AND: Here is the “Tree of the Week”!

“Feeling a bit grumpy!”

Kite Hill- Ancram, NY

HAPPY THANKSGIVING!

A Peaceful Serenade from Bear Swamp and Johnny Cakes

A glorious fall weekend and it also happened to be my birthday! On top of that, our daughter was visiting. We spent a few lovely days that included leisurely walks where we caught up on everything while enjoying the fall scenery.

And, we had a wonderful dinner at Champrete, a small cozy French restaurant in Pine Plains, New York.

Joffey Preserve- New Marlborough, MA

Merwin Road- Millerton, NY

For my birthday, my husband and daughter gave me a beautiful book of poems by Billy Collins called Musical Tables. The collection features small poems with themes from nature, mortality, music, absurdity and love- all written in a few lines.

My daughter asked if I had made any videos lately playing my recorder in bucolic natural settings. At her suggestion, I decided to include poems from the Billy Collins collection along with musical videos. So, as long as the weather cooperates, the next few blog posts will include a poem and short musical selection! Here is an improvisation made at the idyllic Bear Swamp Pond in Ashfield, MA.

Bear Swamp- Ashfield, MA

Departure

I wonder-

did you happen

to play something new

on the piano

just before you left

or was it the breeze

from the door

you left open

that turned the page?

from Musical Tables by Billy Collins

On Sunday morning, I was treated to a breakfast with gluten free Johnny Cakes. Made with almond flour and cornmeal, these cakes are light and nutty tasting. Along with scrambled eggs and organic apple/maple chicken sausages and plenty of maple syrup, this was a perfect Birthday brunch! I hope you enjoy making these!

ALMOND CORNMEAL PANCAKES AKA JOHNNYCAKES recipe by Renee Byrd ( from willfrolicforfood.com blog)

Serves 2-3 people

Ingredients

  • 1 cup almond meal
  • 1 cup yellow cornmeal
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 egg
  • 1 1/4 cup almond milk
  • 3 tbsp agave (or maple syrup)- I do not add any sweetener
  • 2 tbsp melted coconut oil, + more for frying- I used canola oil
  • Maple syrup, agave, and almond butter — to serve

Method

  1. Heat skillet or griddle to 300’F. Coat with coconut oil.
  2. In a large bowl, combine almond meal, cornmeal, baking soda, & salt. Add almond milk, egg, agave, and coconut oil and stir until a thick batter forms. Spoon batter onto your griddle — mine were about 3 to 4 inches each. When bubbles begin to form and pop in the center of the cakes, flip. Cook 2 minutes more or until golden brown on each side and the center is fully cooked.
  3. Serve with almond butter or ghee and your favorite syrup.

Enjoy!

AND: Here is the “Tree of the Week”

“Uh-oh!!”

STAY WARM AND SAFE!!

Spooky Sounds and Spiced Apple Pie!

This a recycled vintage post from October 2020. I hope you enjoy the “spooky” recorder improv, many trees and my favorite recipe for sugar free spiced apple pie!

Steepletop Reserve- New Marlborough, MA

October 18, 2020

On our recent walks through the woods, I have closely observed the burled and gnarly bark of the trees and with a slightly overactive imagination, I happily anthropomorphized their unique personalities; some scary or with attitude, others shy, wise, scared and surprised or just plain silly!O

My first prize goes to to a tree with a big “schnozs”!

Other categories:

MONSTERS:

HUMOROUS:

WISE:

EVIL:

ATTITUDE:


SCARED AND SURPRISED:

SHY:

This little fellow reminds me of a Giocometti sculpture.


Alberto Giacometti

CREEPY TOES:

Last weekend after walking at the Bullitt Reservation in Ashfield, Massachusetts, we drove around doing some leaf peeping and discovered a steep and dark dirt road with an old cemetery; an excellent spot for this slightly creepy, spooky and eccentric improvisation!

This week with excellent local apples, I made a spiced sugar free apple pie. I like to mix a few different varieties of apples; particularly the Honey Crisp variety. I use plenty of cinnamon, allspice, nutmeg, cloves and cardamom and I make the pastry crust using a recipe from Julia Child’s, Mastering The Art of French Cooking. The recipe calls for a combination of butter and shortening and it makes an easy to work with crust that is both tender and with a buttery flavor. For my version, I use whole wheat pastry flour and whole grain spelt flour which gives it a wonderful nutty taste. The apples are so full of flavor, that no sugar is necessary, although this would taste great with a big scoop of vanilla ice cream!

Sugar Free Spiced Apple Pie

Ingredients for filling:

5-6 apples- peeled, cored and sliced into thin pieces.

1 teaspoon of cinnamon

1/4 teaspoon each of ground nutmeg, allspice, cloves and cardamom.

Mix all ingredients together in a large bowl.

Pastry Crust:

1 cup whole wheat pastry flour

1 cup whole grain spelt four

1 teaspoon salt

1 stick unsalted butter

3 tablespoons non-hydrogenated shortening (I like the organic Spectrum brand)

3 or more tablespoons ice water

Make the pastry crust:

In the bowl of a food processor combine flours, salt, butter and shortening until just combined.

Add the ice water and process until a ball shape forms. You may need to add more water a tablespoon at a time.

Take the ball of dough and cut into 2 pieces and refrigerate at least one hour. When you want to make the pie, bring the dough back to room temperature.

Preheat oven to 350 Degrees

Bring pastry dough to room temperature.

Roll out one of the balls of dough to fit a deep pie dish.

Place filling in pie dish.

Roll out next ball of dough to fit over top of filling.

Trim and crimp edges together.

Make an egg wash with one lightly beaten egg and brush over top of pie. This will make the top of the pie bake with a golden color.

Bake aprox. 40- 45 minutes until filling is bubbly and the top is golden brown.

I leave you with a vintage Halloween treat- a clip from the “talking trees” scene from the Wizard of Oz!

Enjoy and Stay Safe!! Happy Halloween!!

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Spooky Sounds and Anthropomorphic Trees!

September Wildflowers at Kite Hill and Crispy Kale with Caramelized Onions and Corn

Kite Hill-Ancram, NY

It is always a thrill to discover and explore new places; it is equally rewarding to return to places that I have visited often. Kite Hill in nearby Ancram, New York is a nature preserve where I have grown to love observing the seasonal changes in the surrounding meadows and hills. In the distance is the outline of the Catskill mountains; a dependable anchor of stability in our turbulent world.

On a bright clear late September day, the brilliant yellow color of golden rod blended with other wildflowers and plants that had started to dry, showing off their rich brown and russet tones.

Kite Hill-Ancram, NY

Kite Hill-Ancram, NY

Kite Hill- Ancram, NY

Kite Hill- Ancram, NY

With cooler days and the turn of the seasons, I have returned to cranking up the heat on the oven and making hearty dishes with bold flavors. I thought about Cafe Miranda for inspiration; a favorite restaurant in Rockland, Maine that closed after 29 years during Covid. I am happy to say that they have recently reopened with a reconfigured structure and a gourmet hot dog stand in front of the restaurant called “The Excellent Dog”! I can’t wait to return!

This eccentric little place, serves creatively made food with bold flavors and fresh local ingredients. The atmosphere is unpretentious and the food is delicious. There is a wood burning oven and many of the dishes are cooked and served in cast iron pans with the vegetables roasted and charred crisply around the edges.

Cafe Miranda

Fish Chowder- Cafe Miranda

I had an abundance of late summer corn and some lacinato kale. Channeling Cafe Miranda, this is what I came up with:

Crispy Kale with caramelized onions and corn

I caramelized a thinly sliced onion until it softened and turned light golden and massaged pieces of lacinato kale with olive oil and salt; this tenderized the kale. I mixed the kale and corn kernels with the onions, along with dried thyme, ground cumin, smoked paprika and red pepper flakes and cooked the mixture for a few minutes on the stove. I stuck the pan under a hot broiler until the kale crisped up and started to char; quick and delicious! We served this with a small dish of leftover bolognese sauce with green beans and pasta. Along with a glass of red wine, a lovely early fall dinner!

Crispy Kale with Caramelized Onions and Corn

Ingredients:

1/2 bunch of lacinato kale- torn into medium sized pieces and tough middle stems removed.

1 small onion thinly sliced

1 cup corn fresh corn kernels

1 teaspoon dried thyme

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon dried red pepper flakes

salt and freshly ground pepper to taste

extra virgin oil

To make Crispy Kale:

In a small bowl, place kale and massage with a bit of olive oil and a few pinches of salt. Massage together for a few minutes- set aside.

In a cast iron or broiler proof pan, heat 2 tablespoons olive oil and add onion. Cook over medium heat stirring often until onions soften and turn a dark golden color.

Add kale, corn and other seasonings. Cook a few minutes over medium heat.

Turn broiler on high.

Place dish under broiler and cook a few minutes until kale starts to crisp up and turns dark in a few places. Turn kale over with a tongs and cook a few minutes more.

Remove from broiler and serve immediately.

ENJOY!

Kite Hill-Ancram, NY

HAPPY FALL!