World famous: Bean salad

Ok, so maybe this recipe isn't exactly "world famous" but anyone who has been to my house for dinner, especially during the summer, has probably eaten some of this protein packed, super simple, delicious salad.  This being the last week before school starts,  I thought it would be a great time to share some summer favorites.

After a hot day, lounging by the pool, or blowing bubbles in the park; everyone needs a recharge!  And over the years this has become one of my go to favorites. 

ingredients:

1 can kidney beans

1 can black beans

1 can garbanzo beans

4 cloves minced garlic

3 Tbs. lemon juice

7 Tbs. red wine vinegar

6 Tbs. olive oil

1 1/2 tsp. salt

generous amounts of black pepper (to taste)

1/2 lb. green beans 

2 stalks celery finely minced

optional: I like to top with either crumbled feta cheese or sliced hard boiled egg.

Combine oil, garlic, celery, lemon juice, vinegar, salt, and pepper in a large bowl.

Trim the green beans, and steam until tender, about 5-7 minutes.  Rinse under cold water & drain well.  

Open the cans of beans, drain and rinse well.  

Combine the green beans and canned beans,  in the large bowl (with the dressing in the bottom).  

Stir gently to combine.

Cover and let marinate for at least 2 hours.

Top with optional toppings (or not) and serve cold.

Enjoy!  

adapted from Moosewood Cookbook by Mollie Katzen

Sunday dessert: French Apple Tart gluten & dairy free

Hello friends, another week has rolled by, and its time for something sweet for Sunday dessert.  My family always gets together on Sunday, and dessert is my department.  I love the challenge of experimenting with new recipes and trying to WOW everyone with my skills.

Baked Apple desserts selections have always been a favorite of mine.  They are inherently comforting, and, well, delicious.  

Ah yes, but we must start at the beginning, with {of course} the crust!

Flaky Pastry

1 C basic gluten free baking mix ( I used the Bob's Red Mill one)

2 Tbs. white rice flour

1 1/2 tsp sugar

1/4 tsp salt

6 Tbs. Earth balance (+ a little extra for buttering the pan)

1 Egg

1 Tbs. lemon juice

Put ingredients in the food processor in order listed, and pulse until the mixture holds together.  Remove from food processor, and form into a flat cake.  Cover and refrigerate if it is too soft to roll out.  

Roll out pastry between two sheets of parchment lightly dusted with rice flour.  Fit rolled out crust into buttered tart pan.  

French Apple Tart

1 recipe Flaky Pastry 

6 Granny Smith Apples, peeled, cored, and sliced into 1/4" slices

1 Tbs. Lemon juice

2 Tbs cognac (optional) 

1 Tbs. melted Earth Balance

1 Cup peach preserves, melted and strained

Vanilla So Delicious coconut ice cream

Preheat the oven to 375 degrees F.  Put the apple slices into a bowl.  Toss them with the lemon juice and the cognac.  Arrange the apple slices in concentric circles on the pastry, overlapping slightly.  Whisk the melted butter and any juices from the apples left in the bowl into the warm preserves.  At the start of baking, and every 10 minutes during the baking, brush the apples with the preserves mixture.  

Bake on the middle rack for 45 minutes or until the apples are brown and soft when pierced with the tip of a sharp paring knife.  Be careful not to over cook the apples.  Serve with a scoop of the Vanilla coconut ice cream. 

recipe adapted from Gluten-Free Baking by Rebecca Reilly

Peach Pie/ the Gluten free journey

OK, so here's the thing: everyone has to decide what is best for themselves and their families in regard to the type of food they eat.  And I usually don't talk about these extremely personal choices, because people might feel alienated, or that they are being judged, or that someone might get all preachy about what is best for everyone.  Just to be clear: none of that is happening here.
Now that my disclaimer is out of the way, I have decided that what is best for my kid is a Gluten Free, Dairy free diet.  When I first made this decision I was in a panic that one of my favorite things to do (baking) was clearly off limits.  I tried just about every Gluten free baking mix on the market, with mediocre results.  Mediocre baked goods are just unacceptable to me!  I have the philosophy that everything I eat should be delicious- that's not asking too much, is it?

I wasn't giving up.  I love baking for my son, and I also love a challenge.  So I bought a few cookbooks  on the topic, and got to work.  One of my favorites is Gluten-Free Baking by Rebecca Reilly.  The recipe for this pie is in there.  

And friends, it is peach season!  

ta-Da!  The taste testers have confirmed its deliciousness.  

Peach Pie

ingredients :

1 1/4 Cups apricot nectar

1/2 Cups peach preserves

2/3 Cup packed brown sugar

3 Tbs. cornstarch

1/4 tsp. cinnamon

1/8 tsp. ginger

8 ripe peaches, peeled, pitted, and sliced

2 Tbs. orange juice

1 double-crust recipe Flaky Pastry

egg glaze (1 egg yolk mixed with 2 Tbs. coconut milk)

Preheat the oven to 400 degrees F, and butter (I use earth balance for this) an 8" pie plate.

heat the nectar in a small non aluminum saucepan.  Bring to a boil and simmer for 30 minutes or until reduced to 3/4 cup.  Add the preserves and whisk to combine.  strain and cool.  

Mix together the brown sugar, cornstarch, cinnamon, and ginger.  Place the sliced peaches in a bowl.  Toss with the orange juice and sugar mixture.  Set aside.  

Roll out a top and bottom crust, using 2 pieces of lightly rice-floured parchment paper.  Fit one crust into the buttered pie plate.  Brush the crust with the cooled preserves glaze.  Carefully spoon in the peaches and any juices.  Cover with Lattice strips cut from the second rolled out crust.  Crimp the edges to form a decorative border.  Brush top with the egg glaze.

Bake on the bottom rack for 15 minutes.  Transfer the pie to the middle rack and lower the oven temperature to 350 degrees F, and bake for another 25 minutes.  Serve warm.

adapted from Gluten-Free Baking by Rebecca Reilly

finding my way

I've been feeling a little down about all the drudgery that seems to accompany adult life these days.  I never thought that daydreaming in my studio space in college would eventually lead me to the most unartistic career possible.  And yet, here I am- accounts payable/ receivable.  And I do feel that in this current economic climate I should feel blessed to have gainful employment, and I do... but something is most definitely missing.  Being a person that doesn't like to be told what to do, the path to being "successful" seems somewhat undefinable.

Something I have learned (and keep reminding myself of) is that anything is possible.  What is needed to make the anything happen is determination, and once you find that- there is no stopping you.

"In the end, only three things matter: how much you loved, how gently you lived, and how gracefully you let go of things not meant for you." -Buddha

A few words about fathers

Although not a deeply religious person, I celebrate a day of rest and thankfulness on Sundays.
My Dad's birthday was on Friday, and that got me to thinking about how thankful I am for all the wonderful dads I know.

My Dad is unwavering in his support for his family, and an incredible Mr. fix-it.  Really, the kind of awesomeness dads everywhere should aspire to.   And even though I didn't get to pick him out myself, I would have, given the choice. 

My husband is also an amazing Dad.  It warms my heart to watch him with Seven.  He is patient, understanding, and always up for adventure.  

Thanks to great dads everywhere.

A Trip to Knaus Berry Farm

I love the feeling of a fresh start.  The feeling that anything is possible, and wonderful things can happen.  With the new year freshly in place, I was really feeling that today.

Today was a lovely Florida winter day.  It was 75, sunny, but not hot.  Perfect for the Berry farm.

 The milkshakes are absolutely dreamy.  A well deserved reward for picking berries.

Checking out the farm

Seven found a bunch of beauties to add to our basket too.

Our basket full to the brim

Getting ready to jam.

Small batch Strawberry Jam

2 Pint Strawberries

1 Cup of sugar

2 Tbs. lemon juice

1/2 Tbs. of ginger

1. In a 12 inch Skillet bring the fruit, sugar, ginger, and lemon to a boil; over medium high heat, stirring occasionally.

2. Reduce heat to medium and cook stirring constantly for about 20 min. At this point I also mashed everything up, a few times using a potato masher.  Be careful: the jam is really hot!  

3. Cook until mixture begins to look syrupy and thickens slightly.  Put in jars and cool to room temp before serving, or refrigerate. 

right after the beginning boil

after mashing

ready to eat!

Thanks to Aunt Tracy for sharing your recipe. (:

2012 recap

Hello friends.
Just wanted to pop in and chat about this past year a little.  I have lots of plans for more entries in the up coming year, but first let's seal the deal with this one.

This year has been a good one.  Lots of fun, friends, cooking, art making, treasure hunting, and a couple wonderful trips.

In August, Seven and I took a trip to New York. 

FAO Swartz: a dream for a child of any age.

Flying pickles once again took flight .

As did the baby mockingbirds that lived in our outside bushes.

Things that I am grateful for, from 2012:

I watched the sun set so beautifully many days. 

 Drank many, many cups of delicious coffee.  

 Ate some amazing meals; some made by me, some made by others. 

 Shared in the joyful news of new babies, engagements, and professional endeavors.  

Had the privilege of sharing in family and friend's holiday celebrations.

Explored nature, in my backyard, favorite parks, and at the beach.

Having another year with my amazing family in our house.   

Having the ability to see things through the creative lens of an artist.

Thank you for a wonderful year.

xo Dinah!