Shiitake Mushrooms

Yes -- we are inoculating shiitake mushroom logs here.

What fun -- In 8 - 12 months we will have fruit -- and will keep producing for a few years.

Hee Hee -- I am so excited.

If you are in NC and want more information --
www.sandycreekfarm150.com
336.250.6702

Tell JR & BrendaSue that I sent you : )

xoxo smb

Lunch with E

Well - with E working 2nd shift at the hospital -- "our meal together" is now lunch -- I always try to do something a little inventive and very healthy -- And even though he still protests for a PB&J every now and then -- and really wishes I would turn off Y&R while eating ....... it is always a great time.

We love barbecue tempeh over spinach salad with lots of cucumber, cauliflower, broccoli, roasted tomato, pickled onion and goat cheese. A very fat veggie sandwich is always HUGE hit (even if I get lazy and order from Jimmy John's) -- No brainers -- like veggie chili, tomato soup, matzo ball soup, grilled cheese, salmon cakes, scrambled eggs and toast, shrimp quesadillas ...... and we love a great cheese steak ....... Hey and don't forget the sweet tea, apple cider or lemonade for a beverage treat!

Today we had tofu sandwiches -- a recipe highly recommended from E's cousin! Delicious -- even our friend Paula liked the tofu.

Slice approx. 2-3 med. mushrooms and 4 sliced pieces of firm tofu (~1/4" thick) and marinate overnight -- in 1/4 cup tamari(or soy) sauce (I used Bragg's Amino acids), 1 T of minced chipolte peppers and sauce from the can, 1 T brown sugar -

When ready to cook - dredge in large flake nutritional yeast. Get a good coating. Then cook in sauce pan on medium-high heat in sesame oil until cooked down. Cook it until it gets kind of dark and the sauce is kind of gooey--but keep the tofu intact. Set aside.
Toast 2 slices of heavy grain bread per sandwich.
Smear one piece of the bread with tahini, the other with avocado.
Add shredded fresh carrot to one side and shredded fresh purple cabbage and baby spinach to the other.
Now add the cooked mushroom, tofu and sauce; slice in half and open wide.

Tomorrow -- we will have stuffed shells from Dinners On The Porch -- and if you are not familiar them -- and are in the Winston Salem area -- check them out ........ you will be VERY happy you did : )

Much love and happy eating.

Vance - I have found the greatest German Restaurant in the area

So my hunt for a great German Restaurant in the Triad for my cousin Vance turned into a bit of an obsession. I could not find one close by so I decided to try my own hand at German cooking. I was determined! But of course, before I had everyone to my house for dinner – I had to test the recipes. And bless Erik’s heart – that was his Valentine’s Day Dinner! But lo and behold – it was excellent.

I was not a big fan of the Rouladen – Erik liked it despite the pickle. I might just stick to brats or schnitzel next time. We really loved all of the veggies. And the toasted rye bread was amazing.

It does not make the prettiest picture in the world but here you have it.

Our Menu

Rouladen with Gravy
American Fries(a German family tradition per my neighbor)
Rotkohl: German Red Cabbage

Grünkohl: German Kale)
Toasted Rye Bread

Talenti Caramel Cookie Crunch Ice cream

And of course – a few Maisel’s Weisse Kristalls (highly recommended)

And if in a non-alcoholic mood – go with some yummy apple cider – hot or cold

So Vance, I have found you the closest Great German restaurant in the triad – MY HOUSE. I am looking forward to having everyone over soon. And I cannot wait to try my hand at homemade Spätzle.

German Rouladen with Gravy

Flank steak – pounded thin
spicy brown mustard
1 large onion sliced very thin
Diced dill pickle
Salt and pepper
Tooth picks
1 large bay leaf
2 small cloves
1/4 cup cornstarch

Spread steaks lightly with brown mustard, onions and dill pickle. Sprinkle with salt and pepper. Roll from the thin end and secure with toothpick. Heat canola oil in large deep pot on top of stove. Sear all sides and allow drippings in bottom of pan to brown well. Place all Rouladen in pot, and add no more than 1/2 inch of water being careful to mix "brownings"from the bottom of the pot into the water, this will bring flavor to the gravy.

Add remaining diced onion, bay leaf and cloves. Seal the lid and turn heat to medium low and allow to simmer until all meat is well cooked. Remove meat to a separate bowl. Remove bay leaf and cloves.

Add enough cold water to cornstarch to create a flowing liquid, and using a whisk, gradually add to drippings; increase the heat to create a simmer and a gradual thickening of the gravy.

If too thick, add water until you have the consistency you desire. Adjust salt and pepper to taste.

American Fries (a German family tradition)

1 1/2 lbs. unpeeled baking potatoes, sliced thin

Mix 1/2 tsp. paprika 1/4 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. pepper 1 tsp. Parmesan cheese

Toss the taters in the spices and ¼ cup olive oil.

Place in single layers or as close as you can get to it on a baking pan bake at 425 degrees for 20 minutes (I toss at 10 minutes and actually cook an extra 10 cause I like mine crispy but I is up to you)

Rotkohl: German Red Cabbage

1 medium head red cabbage, cored and shredded

2 large tart apples, peeled and sliced

1 medium sweet onion, sliced and separated into rings

1 1/2 cups water

1-cup cider vinegar

1/2-cup sugar

1-tablespoon butter

1-teaspoon salt

12 whole peppercorns

4 whole allspice

4 whole cloves

2 bay leaf

Directions

Toss cabbage, apples and onion in a pot. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

Discard spice bag.

Grünkohl: German Kale

1 bunch of kale trimmed

1 turnip cut into small chunks

3 garlic cloves – minced\

Olive oil

½ cup to 1-cup broth (veggie or chicken)

Kombucha Making

Kombucha Tea --
one of lifes hidden treasures and most healthy drinks : ) SO we thought we'd try to make it at home -- and low and behold it was a success : )
Big thanks to Veronica for "the mother" and the lesson.

P.S. Our first batch is Tangerine ginger - Yum!

Just Pictures of a few treats over the past week

Debut of Dig In

There is one thing for sure -- I LOVE food. I love to eat it, cook it, read about it, discuss it.
I love to try new things and will try anything once.

I love grocery stores - go everyday and love going to ones in different cities to see what they carry. I even love reading grocery store flyers.

I love eating out and finding new gems. I have found some real winners recently - i.e Sampan in my home city of Winston-Salem - amazing authentic Asian food and the most amazing Polish restaurant in Norgross Ga while on a business trip.

Nothing is better to me than fresh veggies, fresh herbs, a real butcher shop and fish straight out of the water. I am all about homemade anything -- pickles, relish, jams, bread, lemonade, beer, wine, mead and a dang great iced tea. Have just started making my own kefir and kombucha. And have started juicing.

This blog is about food -- cause like I said - I like to talk about it - It may seem all over the place sometimes -- but that is me - all over the place looking for the next best bite .........

Look for bi-weekly postings

Oh and the picture -- me enjoying my friend's cheeseburger that was named after him at Finncastles in Greensboro NC -- The Joel Burger -two steak burgers, pimento cheese, grilled onions, lettuce, tomato & Fincastle sauce on grilled sour dough and you have to wash it down with green drink.
www.fincastles.com

Peace and Love to all -- Enjoy
Marchie

Oh -- and I would remiss not to include a recipe

Indian Chicken In Tomato Cream Sauce

Ingrediants:

Spice blend:

1 T garam masala seasoning 1 ½ ground ginger

½ t cinnamon ¼ t cayenne pepper

Sauce:

3 T butter 1 large onion, chopped

2 t minced garlic 1 T tomato paste

1 15 oz can tomato sauce 1 14 oz can diced tomatoes

1 skinless rotisserie chicken – cut into pieces

1 10 oz box frozen peas (I added more cause I love them) – placed in colander and run hot water over them to thaw

1/3 cup heavy cream (I added more)

Directions:
Make spice blend and set aside.

Melt butter and add onion and cook until just golden. Add garlic, tomato paste and spice blend and cook for 1 minute. Add tomato sauce and diced tomatoes and stir well. Add in chicken pieces, spoon sauce over the chicken and simmer for 10 minutes. Remove chicken to serving dish. Add peas and cream to sauce and mix well. Spoon sauce over chicken. YUM!

** Serve with hot basmati rice and warm naan or pita bread