SCALLIONS CONTINUE TO GROW

newly planted scallions

blogged on March 29, 2012

HOW TO START THESE / CHECK THAT BLOG

humble beginnings:  the original start from a
bunch of scallions from the grocery store

still thriving after almost 3 months

TRUE MARINARA

Years and years ago I attended an Italian cooking class.  The chef shared this recipe with us.   He declared this to be a true marinara. 

normally made with plum tomatoes; I'm cooking from my

garden and using cherry tomatoes

INGREDIENTS:

2-3 lbs. plum tomatoes

salt and pepper to taste

parsley

olive oil

Romano cheese chunks (I use Vegan Parmesan)

basil

garlic

oregano

DIRECTIONS:

Wash and slice the tomatoes in half. 

Put these in a 9 x 13" baking dish.

Be generous with the olive oil, add and mix with the tomatoes.

Season tomatoes with the salt, pepper, parsley, garlic, oregano, Basil and Romano cheese.

Roast all in the 350 degree oven for 1 1/2 hr.

Serve over a bowl of whole wheat linguine.

before cooking

roasted and awaiting pasta

NEW FAVORITE RESTAURANT

http://www.simonstogo.com/

SIMON'S COFFEE HOUSE, Sarasota, Fl., is currently my new favorite restaurant.  What really impressed me was the vegan and vegetarian section of their menu. 

I tried both the Faken BLT and the the special, Tempeh Reuben.  The carrot-beet soup was smooth and tasty.  I understand the black bean is a real winner. 

Meat and non-meat eaters alike will enjoy this lunch spot.  In addition, Simon's also offers;

health drinks
raw food
speciality coffees
wine and beer
catering
gift cards
soups
children's menu
breakfast
pick up


VEGAN AND VEGETARIAN:

Panini - $9.75 - Soy Bacon, Tofu, Cheddar, Vegan Mayo, BBQ	Faken BLT - $9.75 - Soy Bacon, Tomato, Lettuce, Vegan Mayo
	Krishna - $9.75 - Indian Pickle, Roasted Veggies, Goat Cheese, Spinach, on Lavash Flat Bread	Gallo Pinto - $9.75 - Black Beans, Basmati Rice, Sour cream, Homemade Salsa
	Caprese Panini - $9.75 - Mozzarella, Tomato, Pesto, and Spinach

OATMEAL EGG WHITE PANCAKE

This recipe is compliments of Joy Bauer and her breakfast club.  She gave this one out on The Today Show.  Sounded intriguing.  It tastes like a healthy version of a French toast.  I served mine with a little Agave nectar.  Substituting Grand Marnier for the vanilla would be a lovely addition.

found this new product for egg beaters, premeasured cartons, each contains approximately 2 egg whites

each pack comes with a trio of these cups

stays fresher, longer

INGREDIENTS:

1/2 cup quick cooking oats

4 egg whites (or 2 containers)

1/2 tsp. vanilla extract

1 Tbsp. Agave nectar

1/2 tsp. cinnamon

Yield:  1 large pancake

serves 2 or 3

DIRECTIONS:

Spray a skillet with oil spray and preheat.

Stir together all of the ingredients.

Pour all into the skillet and cook till the bottom is golden, 2-5 minutes.

Flip over and cook the other side.  Serve

I find it difficult to flip over anything this large in a skillet. 

I flipped my pancake over onto the heated griddle.

This was so tasty, no butter necessary.  Agave nectar or maple syrup is a nice accompaniment.

Blueberry compote would also be GREAT. (one of my future blogs)



A TOKEN VEGGIE BURGER

A token veggie burger...

I was so surprised to finally find a great sounding veggie burger at a local establishment, the Charleston Burger Company.  Stoked by the thought of a veggie burger, three of us marched in and attempted to place our "orderly order" in the most unorderly of establishments. 

Proper training of the hired help is oh so helpful.  The young lady, sweet as she was, was oblivious to the concept of "fake" meat.  It was disastrous from the word GO. 

There were a few major flaws at this fledgling establishment:

1.  When entering, it's impossible to quickly figure out the system of ordering.

2.  The menu is difficult at best.

3.  The food is horrendously large in portions, perhaps a turn on for some, not for me!

4.  The delivered product was NOT what I ordered but double what I wanted or could ever conceive of eating.

5.  I was over-charged and given a refund from the TIP CHARGE.  Are you kidding me???

6.  I was able to substitute the fries for coleslaw.  Why was I given the 3 tiny plastic containers instead of one of normal size.  Sure hope they are recycling.

7.  It was assumed that I could eat this gigantic "burger" with the cheapest plastic ware known to mankind.  WHO KNEW?

8.  While the register help was as cordial as can be imagined; the apparent manager (big guy in charge) was totally uncooperative and ineffective.  He needs a better attitude and more thorough training of the HELP.

9. Did I mention the price?  The ads for this restaurant give the price a one star.  NO WAY!  I spent $24 for 2 veggie burgers, was given a refund of $2.00 and drank water as my beverage.  Something is very very wrong here.

10.  The veggie burger option offers WHITE rolls, sesame kaiser OR brioche bun.  Can't we please add whole wheat???

11.  Lastly, there is a bet riding on the closing date of this establishment.  WHY is BIGGER always considered BETTER?  Have you been following the news updates on OBESITY?

the real deal BEEF (7 oz. chuck Angus)

this order served with chips

(I must admit they did look delicious)

my deconstructed veggie burger / these are all the parts I couldn't eat

SOME FRUITS OF LABOR

pole beans / delicious steamed or roasted

huge black skinned radishes

cherry tomatoes

a trio of radishes / all shapes, colors and sizes

strawberries in a grow box

the first of the berries

watermelon radishes / a real beauty

watermelon radishes with fresh beans and rosemary

pleasing to the eye and palate

REVISIT GNOCCHI

On March 8th I posted a blog for a tomato-less pasta sauce.  This is truly one of my favorite sauces.  I've now made it numerous times and am always looking for ways to kick it up a notch.

I now pick lots and lots of fresh greens from my garden / beet tops, Swiss chard and spinach.  Wash and cut these up.  Put in a bowl and simply wilt these when you add the fresh cooked whole wheat gnocchi. 

Pour over the hot white bean sauce.  Season with pepper and Vegan Parmesan. 

Can't ever get enough greens!