Are We Dam-Ed?

They were a way out of the Great Depression - it was a great idea, at the time, for FDR. But imagine if we opened up all those dams and opened them back up to their (original) ecosystem. Think of the fish and wildlife that would return?

Sure, hydropower is a benefit of damming rivers. It's a clean and renewable energy. But is it significant enough to sustain?

Hear from dam-busters and pro-wildlife supporters and hear their stories yourself. DamNation is a pretty wild film.

A Must-See Film: Escape Fire

A little segue from healthy eating and local foods today to talk about healthcare. The US is amidst a healthcare crisis, I believe, with prescription drugs being handed out quite easily, and surgical procedures as the "solution" to many issues -- rather than what we really need -- CARE.

I'm greatly looking forward to seeing this Sundance Film Festival favorite this Thursday. You can, too. Check out their Facebook page to see where/when the film is being shown. We need to do something to fix healthcare in this country. You and I can start simply by listening and watching here.

(Cheater's) Coconut Curry

With weekdays filled with classes and homework, dinner is really an afterthought for me. I come home starving at 4, though, so I need a solid, healthy meal to get me (and my over-working brain) through the night. Because waking up at 2 a.m. for reasons that are only unbeknownst to me until 7am the next day when I take a bite of my toast and realize I'm beyond famished is really not cool.

So, I've taken to cooking up a storm on weekends. And with a jar of green curry paste and a gorgeous hunk of grass-fed meat from a local farm, one thing was on my mind: coconut curry. And I'm not even supposed to EAT coconut. This was worth it.

Being short on time (and not being in a kitchen of my own), I took short cuts and used that store-bought paste as it's senseless to invest in spices right now (they'd go bad before I finished them). But I don't think I sacrificed any taste... just be sure to use quality ingredients - good meat, fresh herbs, tasty, tender vegetables, and it's sure to be a success.

(Dreaming of a dish like this after a day like this, above....)

As I was roasting broccoli for the week and caramelizing onions, those two veggies were the first in the pot. I used up the last of my carrots and threw them in, too. And with a bounty of fresh basil, for a garnish at the end, my dish would be complete. I served this with the nutty quinoa I made, but it would be best over short-grain brown rice or black rice (my favorite). Then again, I kind of like it on its own (as I enjoyed last night).

Cheater's Green Coconut Curry

2 tablespoons coconut oil (skimmed of my coconut milk)

1 large yellow onion, chopped

3 carrots, peeled and chopped

1 head of broccoli (including stems), chopped

1 zucchini, chopped

1/2 jar green curry paste (if you're sensitive to heat, start with less. I like mine with a smidge of a kick; this barely gave that kick to me)

1 lb meat (I used grass-fed chuck roast from a local farmer; chicken works, too, as would tofu if you wish), cut into bite-sized chunks

1 can coconut milk (I used the real thing, not lite)

1-2 cups water

1-2 tablespoons brown sugar

1-2 tablespoons soy sauce

Salt, to taste

Fresh basil, for garnish

In a large pot, heat oil over medium-high heat. Add the onions and cook until half translucent. Add the carrots and the rest of the vegetables and continue to cook. Once tender, add the curry paste and cook 1 minute. Then add the meat and cook until most pieces are seared. Add the coconut milk and 1 cup of water. Bring to a boil (add more water if you like your curry more soupy). Reduce to a simmer and let cook 15 minutes. Add the brown sugar and soy sauce, and taste for flavor. Season to taste, then keep warm until serving.

To serve, scoop the curry (with PLENTY of sauce) over a heaping mound of rice and top with a handful of fresh basil. Then grab a cocktail and enjoy...

Simple Summer Salads

Hi, remember me?

Perhaps. Perhaps not. It's been a while since I've written. Life has kind of "gotten in the way." Not in a bad way, per se. I've been taking a couple of classes, most recently (for the past three weeks) in Vermont, where they've really consumed me fully. Aside from having time for my brain to relax (and grow), I really have no other obligations or responsibilities at the moment, which is utterly amazing at times.

Anyways, spring/early summer in the great green state of Vermont is blissful. Some days it's 40 and I just want to curl up with a cup of rich hot chocolate, or a glass of my new favorite zinfandel, Seven Deadly Zins and a hearty steak dinner. 

Other days, like today, it's gorgeous, sunny, and a perfect 80 degrees - and I crave a herb-filled salad straight from the greenmarket topped with a hearty quinoa salad like this one, below, filled with toasty almonds, sweet golden raisins and apricots (I recently discovered Cheese Traders and I'm in nut/dried fruit heaven), refreshing lemon zest, and the perfect amount of parsley to bind it all together.

Since weekdays leave me no time for cooking (or really anything else other than class and homework and sleep), my strategy has been to cook up a meat main dish, a hearty grain-based side dish, and have a bunch of vegetables (raw, like greens or zucchini, and cooked, like roasted broccoli or beets) to use when quickly assembling dinner during the week. Last weekend, I went for a simple half roast chicken (using the best birds from a favorite from my college days, Misty Knoll Farm) and spring pea risotto using my go-to base recipe. So good. And this weekend? A delicious green curry made with fresh basil and grass-fed beef from a farm in Shelburne (check back later this week for the recipe, or try this one) and this incredible quinoa salad.

I used to not be a big fan of quinoa, as it somehow never sat right with me. Little did I know that you're supposed to rinse quinoa well before cooking, as there are some saponins on the grains that, to me, taste a little off. So I've gotten into the habit of soaking my quinoa in hot water for not even 5 minutes before draining and combining with a smudge of olive oil and water and cooking. It makes all the difference! The best part of this salad? It's not just for dinner (or served warm). It's the perfect packable lunch, or I may even devour this at breakfast with some more nuts on top (or a poached egg). 

What do you like to put in quinoa salads?

Summer Quinoa Salad

1 1/2 cups quinoa, rinsed well

1 tablespoon olive oil

3 cups water

Salt, to taste

1/2 cup golden raisins

1/2 cup dried apricots, chopped

3/4 cup slivered almonds, toasted

Zest and juice of 1 lemon

1/2 cup parsley, finely chopped

Cumin and paprika, to taste

In a medium pot, combine quinoa, oil, water, and salt and bring to a boil. Reduce to a simmer, cover, and let cook for about 15-20 minutes or until most of the water has been absorbed. Add the dried fruit, remove from the heat, and let sit for 5 minutes.

Meanwhile, combine the almonds, juice, zest, and herbs in a bowl. Once the quinoa is ready, season to taste with cumin and paprika. Toss the quinoa with the lemon juice, adding a bit more oil if desired, and season well to taste. Serve immediately.

My Ideal Summer Supper

Could this be my life in 10 years? A girl can dream, right?

I can't wait to check out Jeanne Kelley's new book, Salad for Dinner, from which this video hails.

Not only is that my kind of dinner (I'm eating salad for dinner, with a juicy, locally-sourced, grass-fed burger for the meat-eater type-O explorer I am), its the most heavenly of settings. Smack in the garden at dusk!

The Pizza that Changed My Life

OK, maybe that is exaggerating a bit... But then again, since going corn-, gluten-, semi-dairy-, oat- (and a whole bunch of other things) free, I haven't had a slice of pizza. None at all. It was once my 3am, post night-out-on-the-town, pre-bed go-to. Now it's rice cakes. And believe me, there is no real comfort or greasy satisfaction there.

So you'd imagine my delight, the former pizza-lover I was, when I discovered some thin crust, gluten AND corn free pizza crusts from Venice Bakery in CA. I was skeptical at first... I mean, how could these taste good? And there is no cornstarch - an evil ingredient, still sadly eponymous in many a GF food - in them?!! Hard to beat. Still doubtful that these were edible, the information I had was further compounded by the fact that these were vacuum-sealed and shelf stable for a week or so at least (I'd rather not test this; mine are in my fridge as the freezer is just too full).

Nevertheless, I trotted on with visions of pizza in my head, and the taste of homemade pesto and caramelized onions in my mouth. I just hoped with all my might that these would not disappoint. And I'll stop keeping you in suspension there. They were OUT OF THIS WORLD. Super crisp on the outside, tender on the inside, and strong enough to withstand even my super-loaded curry version. Plus not too big that you would fill up with more bread than goodies. Don't get me wrong - it's not Lucali, Roberta's, Al Forno, or Zero Otto Nove - but it's gluten free, and delicious. DELICIOUS!

For starters, don't nibble on these unbaked (well, un-reheated, as they come cooked already). Kind of bland and dense, but it wasn't any surprise. Baked is better, isn't it? While my pizza stone heated to a blazing 450 degrees, I slathered some pizza sauce, and a sprinkle of mozzarella and parmesan cheeses (See, semi-dairy free. Nothing replaces cheese on pizza, and this was worth the splurge), on one half of the pie. A garnish of sun-dried tomatoes, and dollops of my homemade pesto, and I was halfway there.

On the other side, I got crazy. With visions of this Thai Carrot Pizza from Thomas Hill Organics in Paso Robles, CA on my mind, I was thinking of Kashmiri Curry flavors, plus caramelized onions, bacon, avocado, cilantro, toasted walnuts, and some swiss cheese for good measure. An insane combination, but take it from me, IT WORKED. The once-dense crust crisped up nicely, absorbed a bit of the oil let off by the cheese and pesto, and I even baked it until overly golden, which I usually don't like when it comes to normal pizza crusts (because they burn to dust), but suited these babies oh-so-well.

With three more crusts tucked in the fridge, and plenty of pesto, tomato sauce, and cheese on hand, there is plenty more experimenting to be had. Pesto, raisin, and toasted pine nut is a favorite. Perhaps a breakfast pizza, with scrambled eggs and bacon on top. Or, as the crust has a slightly sweet flavor, what about a dessert pizza, toasted with browned butter, topped with nutella, and a sprinkling of caramelized banana slices or something even more indulgent?

What are your favorite pizza topping combinations?

Last Light

It's been a while since I've written last. Why? Taking time to watch the snow fall, the clouds drift, the grass grow, and the lilacs bloom. Taking some time away from writing and food to be, and to certainly unearth new sources of inspiration (one of which is the below).

Going forward, I may appear infrequently here - I'll be juggling going back to graduate school with a much-needed return to the VT "wilderness" (hey, it's more wild than RI, CT, or NYC...) and I'm thrilled. And nervous.

While this isn't my last light, please do check out how inspiring and absolutely spectacular the glow is here in Glacier Bay, Alaska.