Saturday, June 20, 2015

One of a Kind Loaf

~ My Favorite ~ One of a Kind Loaf ~ Delicious!
Creating a unique and individualized vegetarian entree loaf is fun and simple with the following recipe. Each time you make it, the recipe will be unique and can use ingredients that you already have in your kitchen or that are available seasonally. This is a heart-healthy, low-calorie, and nutrient dense loaf. Tasty too! To create, simply choose the amount suggested for each ingredient type as shown below:

2 cups of legumes
cooked legumes of any variety such as: lentils, kidney beans, garbanzos, pinto beans, soybeans, or tofu, etc.

1 - 2 cups of grains
whole grain bread crumbs, rolled or quick oats, cooked brown ricr or millet, Grape-Nuts cereal, crushed whole grain cereal flakes, whole grain cracker crumbs, whole grain croutons, etc.
1/2 cup chopped or ground nuts or seeds
almonds, casehews, pecans, pumpkin seeds, sunflower seeds, walnuts, etc.

1 1/2 cups liquid
broth from cooked vegetables, plain soy, nut, or grain milk, tomato juice or sauce, V8, etc.

1 Binder2 Tbsp. soy flour
2 Tbsp. whole wheat flour
2 - 3 Tbsp. gluten flour
3 Tbsp. potato flour
3 Tbsp. minute tapioca
1/2 cup cooked oatmeal
1/2 cup cooked "cream of wheat"
2 Tbsp. soaked mung beans, blended, etc.

1/2 - 1 teaspoon of one or several Seasonings as desired (I always use at least double this recommendation; be generous with the seasonings!)
cumin, sweet basil, Italian seasoning, oregano, parsley flakes, rosemary, sage, Bill's Best Chicknish, McKay's Chicken-Like Seasoning, celery salt, garlic or onion powder, nutritional yeast flakes, salt, Vegex, Bragg's Liquid Aminos, Marmite

1 or more Vegetables1 onion, chopped
1 - 2 cloves garlic, minced
2 - 3 Tbsp. chopped pimiento
3 - 5 stalks celery
2/3 cup shredded carrots
2/3 green beans or peas

Mix all the ingredients you selected together. Press into a sprayed loaf pan. Bake at 350 degrees F. for 45 minutes (or more if you prefer a darker loaf). Serve with a light savory or tomato gravy.

Leftover can be sliced and served in sandwiches or mashed for a spread (add olives, pickles, or Veganaise).

*Instead of baking as a casserole loaf, this recipe also makes delicious patties. Use a non-stick skillet with some extra-virgin olive oil and fry until crispy and golden.

Thursday, June 18, 2015

Tea was Brought

"In a few minutes tea was brought. Very delicate was the china, very old the plate, very thin the bread-and-butter, and very small the lumps of sugar. Sugar was evidently Mrs. Jamieson's favourite economy." 

Elizabeth Gaskell, Cranford

Thursday, June 11, 2015

In Tea


In Tea the host is simplicity and the guest elegance.
If all is done in sincerity it is better
than a thousand graces.

Matsudaria Naritada

Wednesday, June 10, 2015

Chilled Swiss Cherry Soup

Cherry season is upon us! I'm sharing this refreshing and light chilled soup recipe with you today. The weather has been so warm; I thought this Swiss cherry soup might be quite the ticket for cooling things down. I hope you enjoy this recipe!

Chilled Swiss Cherry Soup

3 cups unflitered apple juice
6 thin lemon slices
6 thin orange slices
1/2 cup raisins
1/4 cup lemon juice
2 Tbsp. cornstarch
1/4 cup water
2 cups pitted cherries
2 cups sliced peaches

Simmer first 5 ingredients together for 10 minutes in covered saucepan.Meanwhile, dissolve cornstarch in water. Add to saucepan, stirring briskly.Return mixture to a boil and continue to boil 1 minute over medium-high heat or until clear, stirring constantly. Remove from heat. Add cherries and peaches. Serve chilled.

Serves: 4

*Add the sweet herb, stevia, if you would like a sweeter version of this recipe.

The cherry orchard next door was filled with cherry pickers this morning. They were busy harvesting (and I am sure the orchard owner is praying for "no rain" until harvest is past). Fortunately sunny skies are in the forecast.

Tuesday, June 09, 2015

A Birthday!

Happy Birthday, Rylan!
Have a wonderful KENTUCKY birthday!
Wishing you God's blessings
in the year ahead.

Monday, June 08, 2015

Well-Intentioned Words

"The most basic and powerful way to connect to another person is to listen. Just listen. Perhaps the most important thing we ever give each other is our attention . . . A loving silence often has far more power to heal and to connect than the most well-intentioned words. ” 

― Rachel Naomi Remen, M.D.

Sunday, June 07, 2015

Cashew Salad Dressing

I've been trying to use less processed foods and make more from scratch these days. I tried my hand at homemade mayonnaise and it was less than successful! I'll try again, but in the meantime I'm sticking with the old tried and true! This is a ranch-type dressing that is delicious and has been well accepted in our household. It's great on a green salad...or as an addition to baked potatoes. I hope you like it too!

Cashew Salad Dressing

In a blender mix:

1/2 cup water or soy milk
1 cup raw cashew pieces, washed
3 Tbsp. fresh lemon juice
1 or 2 cloves garlic
1/2 tsp. mineral salt
1/2 tsp. sweet basil flakes
1 Tbsp. celery flakes

Blend until smooth and creamy.

Can be used as a dip or dressing. For a thinner dressing, add more water. Dill may be added for additional flavor.

Saturday, June 06, 2015

Tea Shops of London

Tea-shops, for instance. I remember when I first was an art-student in
London there wasn't such a thing as a tea-shop anywhere near where we--the
girl-students--could go and get some lunch or a cup of tea. The only places
of the sort were the 'Zoedone'. In the 'nineties they were very rough and
quite impossible to go to, though perfectly well conducted. Tea, coffee, or
cocoa was served over the counter at three-halfpence a cup. I remember the
joy and excitement caused by the opening of the first A.B.C. shop close to
Oxford Circus. I can only speak for art-students, but I am sure that every
girl or woman-worker in the neighbourhood felt that the era of luxurious
living had dawned on good old London at last.

Baroness Orczy, Links in the Chain of Life (autobiography), 1947
From The Victorian Dictionary

Friday, June 05, 2015

Oranges with Radishes and Dates

Oranges with Radishes and Dates

4 large navel oranges
2 tbsp lemon juice
1 tbsp honey
1/2 tbsp. ground cinnamon
2 heads romaine lettuce
10 red radishes, thinly sliced
2 tbsp chopped walnuts
1/2 cup pitted dates

With a small sharp knife, remove the peel and white pith from the oranges. Slice the oranges crosswise into 1/4-inch rounds. Place on a large platter.

In a cup, whisk together the lemon juice, honey and cinnamon. Pour over the oranges. Cover and chill for 30 minutes.

Tear the lettuce into small pieces and place in a large bowl. Add the radishes and walnuts. Drain the dressing from the oranges and pour over the lettuce. Toss well. Add the oranges and dates. Toss to combine.

Garnish with radish roses and mint from the garden.

Serves 6.

Thursday, June 04, 2015

My Roses Teapot

The teapot is an original Chatsford with a rosebud design made by Sadler, an English maker of fine tea sets. James Sadler and Sons Ltd was a pottery manufacturer originally founded in 1882 by James Sadler in Burslem, Stoke-on-Trent, United Kingdom. In recent years, the company went into receivership and is now a part of Churchill China. My teapot is vintage, making it part of what was manufactured by the original Sadler company. I purchased sweet teapot on Ebay from a seller in the United Kingdom. This is the only teapot in my collection that I have ordered on eBay. But, I fell in love with the scattered print of roses and the shape and took the risk of an international transaction and shipping.

Delectable Form of Defeat

June in the garden is a wonderful month of the year. It's the month that my two favorite varieties of flowers are in bloom. Roses. Lavender. Roses and lavender. Lavender and roses. No matter which way you look at it or let those words roll off your tongue, they speak of beauty and elegance. 

"To be overcome by the fragrance of flowers is a delectable form of defeat. ~ Beverly Nichols ~

Wednesday, June 03, 2015

The Hollyhock

It's that time of year again! The hollyhocks are growing and setting forth blossoms. Their vibrant clusters of blossoms really bring cheer to the heart.

I can remember hollyhocks as a child. They grew abundantly in the apartment complex where our family lived when I was very young. My sister and I enjoyed gathering the flowers to make dolls out of....and reveled in collecting the dried seed pods after the blooming season was past. When we opened the pod there were hundreds of tiny, black seeds that were all packed together so perfectly and tightly. Mother considered them a "junk" flower, so never grew any in her gardens in subsequent homes we lived in. Initially I accepted that as truth, but in recent years have enjoyed the abundance and beauty of this pretty plant.

When I clean up the garden each autumn, I am careful to break open the seed pods and sprinkle the seeds all around in the area where they grow so that I'll have another crop of pretty hollyhocks in the spring.

Do you like the humble hollyhock? Any memories to share?

Arugula, Blackberry & Nasturtium Salad

This paring of ripe berries, spicy ginger, peppery greens, and fresh flowers is as close to sublime as food gets! Nasturtium is one of my favorite eatable flowers. This spring I made sure to plant an entire pack of nasturtium seeds so that I would have enough blossoms to use in salads and appetizers. They make the plate such a delight!

12-15 cups lightly packed arugula leaves or small spinach leaves
2 Tbsp walnut or olive oil
2 Tbsp raspberry vinegar
1 Tbsp balsamic vinegar
1 Tbsp honey
2 tsp Dijon mustard
1 cup fresh blackberries
2 Tbsp finely slivered or minced crystallized ginger
Edible flowers, such as nasturtium

(Use only flowers you know are free of chemicals -- systemic or sprays --
keeping in mind that spray from fruit trees or lawns may drift onto flower

Pinch stems from arugula. Rinse leaves well then spin or pat dry and place
in a large bowl. Combine oil, raspberry and balsamic vinegars, honey, and
Dijon in a bowl and whisk until blended (or shake in a jar).  Just before
serving, drizzle dressing over greens and toss until leaves are coated.
Sprinkle with berries, ginger, and flowers and toss gently.

Here's a short list of edible flowers: nasturtium, pansy, rose, calendula,
Johnny Jump-Up, geranium, bachelor button, and the flowers of herb plants
such as rosemary, thyme, chive, borage, mint, sage, and

Tuesday, June 02, 2015

The Traveling Teapot is Traveling Again!

The online group, Afternoon Tea Across America, is sending out two traveling teapots this year for travels throughout the United States and Canada. Hosts have started blogging about the teapot adventures. If you'd like to read about those adventures, be sure to check into the ATAA Traveling Teapot II blog. Comments are most welcome!

"Oh look, there's the TARDIS!  I filled her with peonies. . ."