simple. yum.

We've been experiencing a drought of bread in the house lately. There's no good excuse as we have a great local bakery, Pane d' Amore, for all of our glutenous needs. That said, the other night, we found nothing breadtastic in sight as Justin was putting together a fantastic nettle soup. My soup experience is not complete without a hunk of something to dip in it. Crackers, tortilla chips...they just will not do.

Our quick fix: biscuits! I found a recipe in Jennifer Reese's Make The Bread, Buy the Butter--an already tattered and food-splattered Christmas gift from my dad. The ingredients are simple, the process quick, and most importantly, you get those amazing pull-apart layers! I've made a lot of biscuits that taste fine but don't have that beautiful layered quality--aren't the layers integral? When I pulled them out of the oven, I exclaimed no fewer than six times, "Look at THESE layers!!!" It's the little things.

They were a great sidekick to Justin's nettle soup. Just remember, they are so much better warm and right out of the oven.

Biscuits

adapted from Jennifer Reese's Make the Bread, Buy the Butter

1 TBS. cream of tartar

1.5 tsp baking soda

3 c. sifted all-purpose flour

2 c. whole wheat flour

10 TBS. cold, unsalted butter, cut into pieces

2. c cold buttermilk (I used almond milk with 2 TBS. cider vinegar)

1. Preheat oven to 450 degrees.

2. Sift all dry ingredients together. Then, add the butter by tossing the mixture with your fingers and then rubbing the mixture between your fingers until the mix is evenly clumpy. 

3. Add the buttermilk and stir until the dough is uniformly sticky. 

4. Turn the dough on a floured surface and form it into a ball. Then, flatten and roll the dough until it is 3/4 in. thick. 

5. Cut the dough into rounds using a widemouthed mason jar and place 1 in. apart on an ungreased cookie sheet. 

6. Bake for about 15 minutes or until golden brown. Enjoy them while they're hottt!

 

What can't you do with nettles?

You may or may not remember the time last summer that Justin and I couldn't stop picking blueberries. Fifty pounds later, we bought ourselves a deep freezer to house the bounty. Well, we've done it again--sort of. Sunday morning, we went towards the mouth of the Elwha in search of spring morels. We were a bit early in the hunt, but we did find a great patch of nettles--which isn't difficult to find in the Pacific Northwest in the spring. Anyway, we started pickin' and the rest is history. I think we ended up with 5-10 lbs of the green stuff.

Since then, we've been trying to use this springy green in everything. I recently heard nettles (Urtica dioica) described as the unhousebroken kin of spinach--apt. They're a little woolly and taste like all of the great minerals that reside in them, but with the right combination of ingredients, they are quite delectable. Thus far, we have dried them for tea, blanched and frozen them, pesto-ed them, made nettle pizza, nettle soup, and nettle lasagna. As a girl who loves quiche, nettle quiche will likely be on the menu this weekend. A friend and wild harvesting inspiration, Pat, mentioned making nettle chips (like the much loved kale chips)! Do you have any ideas?

Nettle Lasagna - simply find a spinach lasagna recipe that you love and substitute nettles that have been blanched in boiling water

Justin's Nettle Soup

Nettle Pizza with a garlic-pesto cream

 

Nettle Pizza

adapted from Food and Wine Magazine

1 ball of pizza dough

2 c. fresh nettles

4 cloves of garlic, minced

4 TBS. pesto (I used nettle pesto, but basil would be great)

1/8 c. cream

1/2 bell pepper, sliced

a handful  of fresh mushrooms, quartered

1 fresh ball of mozzarella 

hard cheese like Parmesan or asiago for garnish

salt and pepper 

olive oil

1. Preheat pizza stone in oven at 500 degrees for 25 minutes.

2. Saute bell pepper, mushrooms, and 1 clove of minced garlic in olive oil until soft. Set aside.

3. In a skillet, heat 1 tbs. olive oil and 1/4 c. water. Add the garlic and cook until soft. Stir in the pesto and cream and cook on low until it reduces to a point where the sauce coats your spoon. Set it aside.

4. Toss the fresh nettles in a bowl with a bit of olive oil, salt, and pepper. 

5. Spread the dough on the pizza stone and top with garlic-pesto cream--leaving about 1 in unsauced around the edges. Then, add the sauteed veggies and nettles. Finally, add slices of mozzarella on top.

6. Turn your oven to broil and make sure the rack is positioned right under the broiler. 

7. Broil the pizza until the cheese is bubbly and the crust is golden! Top with Parmesan and Enjoy!

Sunny Shredding...

Last weekend, Justin headed up the to the Ridge with our friends, Heidi and Mark. It looks like they got some fun turns in!

Creamy Asparagus Soup

Its not all cupcakes and carrot cake pancakes and sweet treats around here. Yes, we also eat lots of greens and other nutritious delights. I mentioned a creamy asparagus soup last week...that soup is definitely worth sharing. I know, I know, its not quite asparagus season yet, but Justin found some at Sunny Farms and we couldn't pass it up.

Creamy Asparagus Soup

adapted from Feeding the Whole Family by Cynthia Lair

2 TBS. olive oil or coconut oil

2 leeks, chopped

1 tsp. ground cumin

1 tsp dried dill (or 1 TBS fresh)

1 bunch of asparagus, washed, trimmed, and cut to 2-in. pieces

2 c. veggie stock

3 c. water

1 bay leaf

1/2 c. rolled oats

1 tsp. sea salt

lemon juice

ground pepper to taste

1. Heat oil in a pot and add leeks, cumin and dill. Saute until leeks are soft.

2. Add asparagus and saute a few more minutes. Then, add stock, water, bay leaf, oats, salt and pepper. Bring to boil and simmer for 15 minutes.

3. Let cool and puree in small batches.

4. Reheat if necessary, add some fresh lemon juice and more salt and pepper to taste.

Enjoy with crusty bread!

Life changing!

On the first day of spring last year I began a 14-day spring cleanse with a group of other folks that wanted to start the season by cleaning out after a winter of rich, warm foods and lots of caffeine to combat the dark days. It wasn't anything drastic--just a few weeks without animal products, sugar (of any kind), caffeine, or alcohol and a few days of just juice and raw fruits and veggies in the middle of it.

It was a fun challenge and a way to reset my "cravings" for what my body needed instead of what I really just wanted. I got really into all of the fun foods that I could whip up during that time--like a cold quinoa salad, green soups, and more. The removal of coffee, tea, and honey from my diet for two weeks were the most difficult. I was pretty grumpy. I never realized how much I "reward"myself on a daily basis with hot drinks and snacks. By the end, I felt great and was happy to return to a life of bedtime chai with milk and honey, morning lattes, tasty beers while making dinner, and sour cream.

Anyway, as the start of spring approached this year, I figured I'd spring clean once again. I began with a really tasty Cream of Asparagus Soup (with oats instead of cream) and a raw kale salad that I could eat everyday for the next 20 years. But, you know what, I was soooo tired....sooo out of it. Quitting caffeine cold turkey hurt. More than that, I just wasn't into it. So, I quit and resolved to just continue to put more good stuff into my body. Here comes the "life changing" part....

Soon after I quite my cleanse, I discovered something new and delicious:

CARROT CAKE PANCAKES! If you don't already know it, carrot cake is my most favorite dessert and pancakes are among my top five favorite foods. In fact, one of my closest friendships was built on a mutual love of carrot cake, pancakes, and the understanding that we could never split an order of either on the same plate.
Anyway, when I came across a carrot cake pancake recipe on smitten kitchen, I thought the mystery of the universe what about to unfold in front of me. I was not disappointed and you won't be either. These cakes are life changing! Do it now. For dinner. For breakfast. For dessert. Forever.

St. Patty's Tasties

In celebration of St. Patrick's Day and due to the half bottle of flat chocolate stout in our fridge, I decided to make some festive tasties. The first, which is still fermenting, will be a loaf of oatmeal stout bread. The second, CHOCOLATE STOUT CUPCAKES! I made these cupcakes for our wedding because Justin loves chocolate cake, stout, and dislikes frosting. While I still can't believe anyone would dislike frosting, the chocolate crumble on top more than makes up for the frosting. I think this is first time I've made these since our wedding...

The recipe is from Vegan Cupcakes Take over the World -- I've never made a cupcake out of this book that I didn't like. Oh, and most of them include frosting.

Last night, we whipped up some arugula pesto and tossed it with sauteed black trumpet mushrooms, onion, cayenne, and pasta...just to get into the spirit and to get some healthy spring greens. I used sunflower seeds instead of cheese and pine nuts and it turned out creamy and delicious.

Arugula Pesto

4 c. fresh arugula

4 cloves garlic

juice of 1 lemon

1/2 c. sunflower seeds

1/2 c. olive oil

salt and pepper to taste

Those are rough proportions...throw all of the ingredients into a food processor--adding the oil as it blends. Stop, taste, season, and enjoy. Toss it over pasta, have it on toast, or use it as pizza sauce.

The details...

Now that we've accomplished the major painting and flooring projects that we wanted to finish right away, we've got time to work on some of the fun details. Last weekend, those included :

-Ripping out 5 invasive butterfly bushes in the backyard to make room for our garden and (eventually) chickens! As Justin, easily and impressively, yanked a few of the bushes from the ground with his bare hands, we discovered that we have really nice soil! Woot!

- Putting a little mosaic between our spare room and the entryway to our rooptop porch. We hit up all of the local second hand shops to find spare tile pieces. I think it came together pretty nicely.