Cooking it up with My Pot Pal

On the 9th day before Halloween, my True Ghoul gave to me...a squash soup and some great mem-or-ies...




I thought this the perfect day to introduce you to Stuart. No, not my pup...my cyber pal and no, not "that" kind of pal either! Stuart and I "met" because of a Colombian black pot. How October-right is that, given the 10-day countdown to the Big H has begun. Mercy, I do LOVE Halloween! Hard to believe some people do not share the thrill!

Anyway, long story sort of short, while in New York last spring, a restaurant was passing out samples of a lovely Colombian stew cooked in a lovely Colombian black pot. The moment that stew hit my lips, I was back in Bogota. I was an exchange student there when I was 17. LOVED it. Sadly, I had to come home as all the drug trafficking (!) became better known and the program I was on shipped all North Americans out.

Colombia is wonderful...absolutely gorgeous and full of scrumptious food and generous, spirited people. I wish I could have enjoyed more of everything. Part of my fun was squelched anyway because I had a pretty nervous bodyguard the whole time. Pretty weird to have a bodyguard when you are 17 and totally not famous, just red-headed.

traditional Colombian bus

Plaza de Bolivar, Bogota

Colombian countryside

The restaurant put me in touch with Stuart who is a professional chef on the West Coast and we have exchanged several food-full emails. Here is a recipe of his that sounds fabulous and would look oh-so-pretty in a black pot, Colombian or not. It's high time I bust out my cauldron.

Butternut Squash–Pear Bisque

Stuart's note: "I used winter pears from my garden for a subtle fruity sweetness when I developed this delicious version of a golden squash soup. It is superb served with a garnish of shredded extra-sharp Vermont or Canadian Cheddar cheese. Or, scatter over toasted Garlic Sourdough Croutons or crispy toasted squash seeds." (My note: love the non-cheese garnish option!)

2 tablespoons butter or olive oil
1 medium onion, diced
1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
1 large Anjou pear, peeled, halved, cored, and cut into chunks
1 parsnip or carrot, peeled and cut into chunks
1 quart homemade or canned low-sodium veggie broth
1 bay leaf
1 tablespoon honey
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
1/2 cup heavy (whipping) cream or whole milk or unsweetened nut milk of choice
1/2 cup shredded extra-sharp Cheddar cheese or Garlic Sourdough Croutons

In a large pot, melt the butter or oil over medium heat. Add the onions and sauté until translucent, 8 minutes. Add the squash, pear, and parsnip and sauté for a few minutes longer. Raise the heat to high and add the broth, bay leaf, honey, and thyme. Season lightly with salt. Bring to a boil, reduce the heat to low, and simmer until the squash is very soft, about 15 minutes.

Remove the bay leaf and let the soup cool slightly. Working in 2 or 3 batches, in a blender* or food processor fitted with the metal blade; process the soup to a smooth purée. Alternatively, use an immersion blender to purée the soup in the pot. Return the soup to the pot if necessary and stir in the cream. Taste and adjust the seasoning with salt and pepper. Stir over low heat until the soup is hot throughout. Ladle into bowls and garnish with the cheese or croutons. Serve immediately. Serves 6

*Note: The Blender of All Blenders is about to arrive at my fave Little Rock kitchen store, Eggshells, http://www.eggshellskitchencompany.com/ Can't wait!!!

Local Loyalty

On the 10th day before Halloween, my True Ghoul gave to me...a
beverage from a local brew-er-y.          
                                       

While at my mom's, I grabbed an old pewter "stein", you know the kind with the glass bottom? I guess the glass was there so that while imbibing, you could also keep one eye on whomever was watching you? I am not so sure I would saddle up to a bar with known or suspected malcontents and so here is what image I like to think that glass bottom suggests:

Keep your eye on local goods and drink with local loyalty.

Here are some other theories I found on Wikipedia:
http://en.wikipedia.org/wiki/Tankard

Most cities, even neighborhoods, have local brews...beers, vodkas, gins, wines and more. My son and his pals are taking "local" one step closer...home-brewing. There is lots of great stuff available now to turn out a decent batch. In the '70's, we tried our hand at that, too, with beer bubbling away in a garbage can in our kitchen. That came right before I launched into the wine jelly-making craze and then the fermented "friendship fruit" frenzy. But, I am digressing.

This Thursday, keep it simple. Forget Coors, Budweiser, Absolut and Tanqueray. Drink up whatever is being made in your 'hood. It will cause a cheer heard 'round the block. Bottoms up!

Check out the local beer of my 'hood at www.diamondbear.com and go on one of their free tours, every Saturday and Sunday at 3 p.m.

And, check out our local vodka and gin at www.rocktowndistillery.com

And...here is some other news you can toast. Kombucha is back for sale in grocery stores! Thank goodness calmer, clearer minds have presided over something! Really...what was that whole brew ha-ha about?? Ridiculousness.  So glad the protesters have run out of juice. Three cheers for Kombucha!! Bubbly bottoms up!

And we shall wear purple today...(another two post day)

Our Green Table dressed in purple flowers

To remember those who tragically took their own lives due to gay abuse. May they rest in peace.

I  found this quote on The Farm Sanctuary's website and it is so appropriate for today's Spirit Day remembrance and for remembering every day..."A compassionate world begins with you."

From a Natural State of Hope to Think Before You Pink

Post #2 (There is a note to subscribers at the end of this post.)

Pink in nature is naturally hopeful. Think of a gorgeous pink morning sun filling up the sky with a new day. Think of a beautiful pink evening sun setting up the night for sweet dreams. Think of radiant pink flowers, birds and fish that share their wonder. It is easy to think that pink is the natural state of hope.

Perhaps that is why pink is the color for Breast Cancer Awareness. In its natural state, it is the perfect choice.

Beyond what occurs in nature, think before you pink.

For an excellent guide to pinkwashed products in skincare, use this link... http://www.safecosmetics.org/article.php?id=749 

This just released 100-plus page report outlines the scientific data on environmental causes of breast cancer, including exposure to chemicals found in household and personal care products, plastics, air, water and food. It also includes tips for prevention:
http://www.breastcancerfund.org/assets/pdfs/publications/state-of-the-evidence-2010.pdf

And for de-pinking foods, read, read, read the labels. Many allergens like carmine are used to tint all kinds of products pink, like the yogurts sporting the pink lids. Avoid farm-raised salmon for many reasons but germaine to this post, so that you avoid the dyed flesh from becoming part of yours. Stores and magazines are flooded with pink products.

Just think first before you pink.

The next best shade of pink other than what's found in nature? A color called "Tickled Pink"...a state we all can achieve by becoming as educated, informed and proactive as possible about the choices we make for what goes in and on our bodies and our brains.

Empowered. Now that's a natural state of pinkness that you cannot wash off.

For the "What One Person Can Do Guide", email me: pennyrudder@gmail.com

Also: For those of you who subscribe to Our Green Table, I noticed that the videos do not come through in the posts you receive every day. First I thought it was a fluke but now it seems to happen every time. For Bill Clinton's interview, go to post on October 12th, for Bob Harper's,  go to yesterday's, October 19th. You can pull up both by going to "The Red White and Food" tab under Featured Recipes. Don't know what happens in cyberville! I guess this also means you missed the full effect of the post on Saturday Night Fever...sigh.

Walking his Talk...

I am a big fan of The Biggest Loser...a Tuesday night "reality" TV series where seriously overweight people commit to a healthier diet, lifestyle and to the workout trainings of Bob Harper and his peer, Jillian Michaels. I love watching it and cheering on the contestants.

Their stories of addictions, defeats, recoveries and victories are remarkable. It makes me recall the emotional pain of being overweight in my teens. Not overweight by the morbidly obese standards of The Biggest Loser, but by the cruel standards of the times and queen role model when I was a teen: Twiggy.

She was the original "waif", almost emaciated but highly esteemed.  I was a cheerleader during those times and to this day, I can still hear the thud of my pudgy thighs as they hit the floor. Never mind that my BF's were also overweight and there was some group security. At some point, no matter how much social acceptance "right or wrong" had, I did have to look by myself at myself in the mirror and say, "I can do better." Those experiences fueled my interest in becoming a nutritionist and make me cheer loudly for those ready to commit to change.

And so, for a lot of reasons, I admire Bob Harper and I was delighted to find this interview on YouTube. He is the 2010 Spokesperson for The Farm Sanctuary's Walk for Animals. Who knew we have so much in common...read the same books, feel the same passion for how and what we eat and for sharing the message we have to empower others. Why, we both even eat a lot of kale...give a listen...

Bob, this The Red, White and Food is for you. Each step you take and encourage us to take makes a difference...walk on!

Here is a vegan recipe from Bob's website, http://www.mytrainerbob.com/ and for more information on The Farm Sanctuary's walk and other activities, click here: http://www.walkforfarmanimals.org/ and don't forget to tune in tonight to The Biggest Loser! 

Roasted Cauliflower

2 heads of organic cauliflower (I get mine from the farmers market, you can get purple, orange, or white)

Core and cut cauliflower into uniform pieces.
Heat oven to 400 degrees.

 2 Tablespoons good quality olive oil
 5 sprigs of organic thyme (picked/pulled from stem)
 2 garlic cloves (smashed and skinned)
 2 Tablespoons red wine vinegar
 sea salt and cracked black pepper

You will need 1 large baking tray/sheet tray.
Arrange cut cauliflower onto sheet tray and sprinkle with olive oil,red wine vinegar, thyme, smashed garlic, and season with salt and pepper (Don’t like salt? Don’t add). Gently toss and place into hot pre-heated oven.

Roast cauliflower until golden brown and soft.
Check after 30 minutes. Everyone’s ovens are different. If it needs more cooking time, give it more time.

The cauliflower will taste nutty and the acidity from the red wine vinegar adds a beautiful tart yet sweet flavor! Serves up to 4 as a side dish.

Enjoy! PS- you can also do this with carrots, potatoes, onions, broccoli, green beans, brussel sprouts, etc.